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.
Lemon cheesecake dip
Blueberry jam
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Make the jam
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.
Remove from heat and let cool before covering and transferring to the refrigerator to chill while you make the dip.
Make the dip
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.
Add sweetened condensed milk, lemon juice, vanilla and lemon zest. Beat just until combined.
Chill for at least 30 minutes before plating.
Assemble
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.
Gently spoon the rest of the cheesecake dip on top of the blueberry jam in the serving bowl.
Pipe the blueberry cheesecake mixture on top of the plain cheesecake dip in a swirl, if desired.
Refrigerate until ready to serve and enjoy with Stacy’s pita chips!
