Dairy free cheesecake dip that will have you dipping the closest thing insight to shovel into your mouth. Yeah, it’s that good. This creamy, dreamy with a bit of tang is so dang delicious you might just eat it by the spoonful! That’s ok, no one is watching, spoon away. The combination of Kite Hill almond cream cheese, Coyo vanilla coconut yogurt and So Delicious light coconut whip are the dream team that makes up this super star dessert app!
It’s the weekend, it’s St. Patty’s day, it’s almost spring…. almost, so it’s time to party! This dip is the bee’s knees! Go really crazy and dye it green for St. patty’s day, just like the Chicago river! Only you won’t grow a third eye from eating this as opposed to ingesting river water! I honestly don’t know how these revelers get up so early, typically cold and rainy, fight crowds to watch a boat dump dye into the brown river to turn it emerald green. Seems kind of crazy! And they start drinking at this hour! No thank you!
Any who, this is a weekend I typically stay in to avoid the stumbling kids in green! But it does have me thinking of warmer days ahead and light springy treats to whip up. Dessert apps are great! Dessert apps that you can dip fruit into are even greater! You feel like you are not being too bad because you are getting your antioxidants! That cancels out the calories, right? Ha-ha, who cares, life is short, eat your strawberries covered in cheesecake dip!
You can dip whatever you want in this! Really anything goes. I chose mixed berries, dark chocolate squares and I made date sugar and cinnamon crackers out of Cappello’s lasagna sheets! Another way to utilize these versatile gluten and grain free sheets!
These crackers are really easy too. Just slice the defrosted Cappello’s lasagna sheets into triangles, brush with melted ghee and sprinkle with date sugar/cinnamon mixture and bake in a 350 degree pre-heated oven for 10 to 12 minutes until golden brown and crisp! You’re welcome. 🙂
This dip is a breeze to make, it will be whipped up, literally in under 10 minutes! Just combine the almond cheese, yogurt, sugar and coconut whip together and Bob’s your uncle! You have a dip that all your guests will devour in probably about the same time it took to make it! It’s also very customizable, you can add other flavors, lemon zest, orange, add booze, add chocolate and whatever your little heart desires! I used this recipe to frost my coconut carrot cake but added orange liqueur and zest to the frosting, so good! (I will be sharing that cake soon, don’t worry, I got your new carrot cake covered)
So, whether you revel in green this weekend or revel in the comfort of your own home, we all can revel in this dip! Make it at your next gathering, or because you want to eat your fruit covered in cheesecake dip, or because you want to eat dessert dip for dinner. Whatevs! This will be a staple in your dip rotation for years to come!
Happy Weekending!
Diane
- 1 8oz container of Kite Hill Almond Cream Cheese Spread
- ¼ cup superfine sugar
- ½ cup coconut vanilla yogurt (I use Coyo)
- 1 cup So Delicious Light Coconut Whip
- 2 tsp. vanilla paste (could use seeds from vanilla bean or vanilla extract)
- Mixed fruit, cookies, graham crackers, chocolate for serving.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the almond cream cheese and the sugar until fully combined.
- Add the coconut yogurt and mix to incorporate. Next add the vanilla paste and mix to combine.
- Fold in the coconut whip until mixed in completely. Store in the fridge in air-tight container until ready to serve. Serve with fruit, cookies, graham crackers, anything goes. Will last 3 days in the fridge covered.
- Enjoy!
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