Did I have you at vanilla bean? Hope so! Well, I love the flavor of vanilla beans. But they’re expensive! Luckily, a friend told me about vanilla bean paste. Yay! Where has this product been my whole life? Sad that it took me so long to “discover” it, but glad I now have it in my possession. And I’m taking every opportunity available to use it.
That being said, I made this dip for Easter brunch last week. It was born out of necessity. I had some pretty strawberries and it was absolutely necessary that we have a cream cheesy type of dip to go with those red gems. First thing I thought of was this dip that my aunt made throughout my childhood. You’ve probably had it or something similar. Hers consisted of cream cheese, marshmallow fluff, and amaretto. And I always LOVED it when she brought that out. Unfortunately, I didn’t have any marshmallow fluff OR amaretto. But I did have turbinado sugar (think Sugar in the Raw). Which also reminded me of another childhood memory. Another aunt of mine would always serve strawberries with Sugar in the Raw whenever we came to visit. I also LOVED that whenever she brought it out. With those two memories in mind, this lovely dip was born.
Vanilla Bean Fruit Dip
- 8 oz. cream cheese (or Neufchatel), softened
- 1/2 c. sour cream (I used light)
- 1/4 c. turbinado sugar (granulated sugar will do just fine too!)
- 1 tbsp. vanilla bean paste
Add the cream cheese to a stand mixer. You can also use a bowl and use a hand mixer. Beat cream cheese until smooth and add the rest of the ingredients. Mix until smooth. Refrigerate until ready to serve. Serve with strawberries, blackberries, pineapple, etc. Whatever fruit you fancy.
Don’t save this recipe for holidays! I will definitely have this dip and some fruit at my next BBQ.