Saus Buah Krim Keju (Cream Cheese)
This cream cheese fruit dip whips a block of cream cheese with marshmallow creme into a cloud-soft, tangy-sweet dip that clings to every strawberry and apple slice. Beating the cream cheese completely smooth before anything else joins it is the trick to a lump-free texture, and a splash of cream keeps it scoopable straight from the fridge. It comes together in about ten minutes and only gets better after a short chill.
Beat one softened 8-oz block of full-fat cream cheese until completely smooth, then beat in a 7-oz jar of marshmallow creme, 3 tablespoons of cold heavy cream, 1 teaspoon vanilla, a pinch of salt, and a little citrus zest until light and fluffy; taste, cover, and chill for about 30 minutes, then serve cold with strawberries, apple slices, grapes, and pineapple.
- Use full-fat block cream cheese, fully softened to room temperature; low-fat or cold cream cheese makes a lumpy, thin dip.
- Beat the cream cheese by itself until smooth before adding the marshmallow creme, so you never have to chase out lumps.
- Chill at least 30 minutes; it firms into a fluffy, scoopable texture and the flavors settle.
Equipment
- Electric hand mixer or stand mixer
- Large mixing bowl
- Rubber spatula
- Measuring spoons
- Microplane or zester
- Serving bowl
Bahan
Cream cheese dip base
- 226 g Full-fat cream cheese, softened, Room temperature, or it won't beat smooth
- 198 g Marshmallow creme (marshmallow fluff), Most brands contain dried egg white; see variations for an egg-free swap
- 45 ml Heavy cream, cold, Loosens the dip to a scoopable texture
- 5 ml Pure vanilla extract
- Fine sea salt, Balances the sweetness
- Orange or lemon zest, Optional, for brightness
For serving (dippers)
- 450 g Fresh strawberries, hulled
- Apples, sliced, Toss with a little lemon juice to prevent browning
- 225 g Green or red grapes
- Pineapple, cut into spears, Fresh, cored
- Graham crackers or vanilla wafers, Optional, for scooping
Cara membuat
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Unwrap the block of cream cheese and let it sit out for 30 to 45 minutes, until it dents easily when pressed. Starting cold is the number-one cause of a lumpy dip, so don't rush this step or try to shortcut it in the microwave, which melts the edges before the center softens.
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Put the softened cream cheese in a large bowl and beat with an electric mixer on medium speed for 1 to 2 minutes, scraping down the sides once, until it's completely creamy and free of lumps. Take the extra 30 seconds here; you cannot beat lumps out later once the marshmallow creme is added.
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Scrape the entire jar of marshmallow creme into the bowl. Beat on medium for 1 to 2 minutes until the mixture is uniform, pale, and fluffy, scraping the bowl and beaters halfway through so nothing sticks and stays streaky.
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Add the cold heavy cream, vanilla, pinch of salt, and citrus zest if using. Beat on medium for about 30 seconds, just until smooth and airy. The cream should give you a soft, dip-able texture that still holds its shape on a strawberry.
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Taste and fine-tune: add a little more zest or a few drops of vanilla for depth, another pinch of salt if it reads too sweet, or an extra teaspoon of cream if you want it looser. Beat briefly to combine.
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Scrape the dip into a serving bowl, cover, and refrigerate for at least 30 minutes. It firms up into a fluffier, more scoopable texture as it chills, and the flavors meld and mellow.
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Set the bowl on a platter and surround it with strawberries, apple slices, grapes, and pineapple spears. Serve cold, and keep the bowl over ice if it will sit out longer than about an hour.
Make ahead
Make the dip up to 2 days ahead and keep it covered and cold. Prep the fruit the day of serving, tossing apple and pear slices with a little lemon juice so they stay bright.
Storage
Store in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving; if it has firmed up too much, beat in a teaspoon of cream to loosen. It's not suitable for freezing, as it turns grainy once thawed.
Variations
Fluffy Whipped Version
Fold in 1 cup (about 240 ml) of thawed whipped topping or freshly whipped cream at the very end for a lighter, moussier dip that nearly doubles in volume.
Brown Sugar & Cinnamon
Skip the marshmallow creme and beat in 1/2 cup (100 g) packed brown sugar, 2 tablespoons sour cream, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon for a denser, caramel-toned dip.
Dairy-Free (Vegan)
Use vegan cream cheese and an egg-free vegan marshmallow creme, and swap the heavy cream for a splash of thick coconut cream. Chill well, as plant-based cream cheese can be softer.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
Why is my fruit dip runny, and how do I thicken it?
The usual causes are low-fat cream cheese, cream cheese that was too warm, or too much added cream. For a thick, scoopable fruit dip, stick with a full-fat block, add the cream a little at a time, and chill for at least 30 minutes. To rescue a thin batch, beat in a few extra ounces of cream cheese and chill longer.
How far ahead can I make this fruit dip?
You can make it up to 2 days ahead. Keep it in an airtight container in the fridge and give it a stir before serving. Prep the fruit the day of so it stays fresh and the apples don't brown.
What fruit is best for serving with fruit dip?
Choose sturdy fruit that holds its shape on a scoop: strawberries and other berries, apple and pear slices, pineapple spears, grapes, melon cubes, and banana coins (brush those with lemon juice). Soft, very ripe fruit tends to fall apart in the dip.
Can I make fruit dip without marshmallow creme?
Yes. Beat 1/2 cup packed brown sugar, 2 tablespoons sour cream, and 1 teaspoon vanilla into the softened cream cheese for a toffee-flavored dip. It's denser and less fluffy than the marshmallow version but still rich and crowd-pleasing.
Is this fruit dip gluten-free, and does it contain egg?
The dip itself is gluten-free as long as your vanilla and marshmallow creme are labeled gluten-free. Most marshmallow creme contains dried egg white, though, so it isn't egg-free or vegan unless you use the dairy-free swap. Serve gluten-free dippers if that matters for your guests.
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