Utah is a big tease when it comes to spring. About this time of year, I am about to go crazy from all the cloudy, dark, inversion haze days that we get here in the winter. I am dying for some sunshine. Then one day we get a glimpse of spring. A beautiful 60 degree day with the sun shining. Now when it gets like this my husband thinks it’s short weather. No lie, he has already been wearing his shorts. We all start to get excited that spring is almost here. Then BAM, the next day it is cold and snowing. That day is then followed by a sunny 55 degree day then BAM snow and cold. I’m telling you I just can’t handle the teasing. I really want spring to get here. I need the sunshine for my physical well being and my pictures need the good natural lighting. So with all this teasing I wanted something that would give me the flavor of spring.
So, I came up with the idea for a yummy lemon fruit dip and decided to serve it with strawberries. This lemon dip is a spin off of the the Key Lime Pie Fruit Dip I have posted before. It really does taste like lemon cheesecake but in a dip-able form. I must say that the lemon flavor along with the strawberries did the trick in helping with my yearning for Spring. It would be excellent to have any day but would be especially wonderful for a bridal or baby shower. Yum. So have a little flavor of spring and dip into some Lemon Cheesecake Fruit Dip. It also wasn’t bad with bananas either.
Lemon Cheesecake Fruit Dip
1 (6 oz) container Lemon Burst yogurt
1 (7 oz) container marshmallow cream
1 (8 oz) container Whipped cream cheese
Zest of one lemon (Optional)
Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lemon if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.