Paying it Forward Recipe - Cream Cheese Fruit Dip
Last year, Roy Kelley wrote a post about McCutcheon's, a local family business in MD that offers delightful preserves, jellies and sauces that he and Dolores enjoy. I checked out their site and found a recipe that I just had to try - no, not this one. So, I bought fig preserves (and several other jellies and sauces to try as well) and when the shipment arrived, I whipped up the Fig Preserves & Goat Cheese Panini recipe that I was dying to try. It was perfection!
This week, I was looking for something to serve with a fruit platter so, I put together my own recipe and used the fig preserves in a cream cheese fruit dip. I made it for the first party and it was gone - second party, same thing (it disappeared!) and wound up making it a third time for party #3 this week.
I use Neufchâtel cheese instead of cream cheese (it's gluten-free and non-GMO) and obviously, the masses approved!
CREAM CHEESE FRUIT DIP
- 8 oz cream (or Neufchâtel) cheese, softened
- 7 oz marshmallow cream
- 1-1/2 Tbsp fresh squeezed orange juice
- 1 Tbsp grated orange peel
- ½ - 3/4 Cup McCutcheon’s Fig Preserves
EASY-PEASY INSTRUCTIONS
- Beat cream cheese with a hand or stand mixer until smooth.
- Add remaining ingredients and continue mixing.
- Refrigerate for about an hour or until ready to serve. (Will keep for days in the refrigerator)
- Serve with fresh fruit, graham crackers or kettlecorn chips.
Thank you, Roy, for introducing us to McCutcheon's - every jar of jelly, preserves and sauces we've tried, have been absolutely delicious!
© Debe Maxwell | The Maxwell House Group | CharlotteBroker@icloud.com | Paying it Forward Recipe - Cream Cheese Fruit Dip
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