Are you seeing a pattern here? I kind of love dessert-y dips. But what’s not to love about dessert dips?? They’re easy to make, requires no baking skills (hello!), they can be healthy-ish (okay, maybe a bit of a stretch), and I like that dips provide more portion flexibility. And I just like dips in general. Probably because they’re a party food – and I like parties!
I decided to experiment with a lemon cheesecake dip. I love lemon as a flavor, but that hasn’t always been the case. I didn’t get hooked on it until my little sister Theresa had it as her graduation cake flavor. It probably helped that my parents super talented friends made it(they made our wedding cake too which was bomb). Either way, I’ve never forgotten that cake and it totally converted me to lemon.
As for the cheesecake I don’t think I need to explain my reasoning – cheesecake is pretty much the best dessert! I tried to keep this on the healthy side by using yogurt, light cool whip, and light cream cheese(NOT fat free – don’t ruin your day). I used Nilla wafers for dipping, but there are probably other good options out there.
I also did something a little weird. I added a couple drops of yellow food coloring to the dip. I had been listening to a podcast and they talked about eating with your eyes. The person being interviewed talked about experimenting with taste and color. The people that tasted the more vibrantly colored food thought it tasted better. Being the food nerd that I am, I thought it would be fun to try… And it looks better in the pictures, hehe
- 1 package light cream cheese
- 1 5.3ounce container lemon Greek yogurt ( I used Chobani)
- ¾ cup light Cool Whip
- 1 cup lemon cake mix
- Yellow food coloring
- Add all ingredients to mixing bowl and mix with electric mixer until fully incorporated. Serve with Nilla Wafers.