Blueberry Cheesecake Dip

    Serves 15
    5 mins prep
    15 mins cook
    20 mins total

    Blueberries and lemon swirl together in this bright and creamy cheesecake dip.

    15 servings

    Lemon cheesecake dip

    Blueberry jam


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    Make the jam

    1. Combine all of the blueberry jam ingredients in a medium saucepan and cook over medium heat for 10-15 minutes, stirring frequently. Mash some of the berries, if desired.

    2. Remove from heat and let cool before covering and transferring to the refrigerator to chill while you make the dip.

    Make the dip

    1. In a medium bowl with beaters* (or in the bowl of a stand mixer with a paddle attachment), beat cream cheese on medium speed just until there are no lumps. Add powdered sugar and beat just until combined.

    2. Add sweetened condensed milk, lemon juice, vanilla and lemon zest. Beat just until combined.

    3. Chill for at least 30 minutes before plating.

    Assemble

    1. Place the jam in the bottom of the serving bowl. Remove ¼ cup of the jam to another small bowl. Add ¼ cup of the cheesecake dip to the small bowl. Stir together until combined. Transfer the mixture to a small piping bag, or plastic sandwich bag.

    2. Gently spoon the rest of the cheesecake dip on top of the blueberry jam in the serving bowl.

    3. Pipe the blueberry cheesecake mixture on top of the plain cheesecake dip in a swirl, if desired.

    4. Refrigerate until ready to serve and enjoy with Stacy’s pita chips!

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    Blueberry Cheesecake Dip - youthsweets