Your favorite summer beverage now comes in the form of a delicious fruit dip. Have your mojito and eat it too!
Alright folks, are you prepared for this? Today is the last Friday post until early December because starting next week I’m bringing back #PBChocSat for Buckeye football season! This means a new peanut butter and chocolate recipe inspired by the candy buckeye every Saturday throughout the season. But before we go hastening the end of summer (even if it does mean bingeing on that amazing combination), let’s turn a mojito into a fruit dip. Perfect to serve at your Labor Day party next weekend!
One year ago: Chicken Parmeatballs & Crispy Polenta
Two years ago: Bourbon Fudge Brownies
Three years ago: Nutella Swirl Whole Wheat Banana Muffins
MOJITO GREEK YOGURT FRUIT DIP
Makes approximately 2 cups
2 (6 oz.) containers vanilla Greek yogurt
4 oz. cream cheese, room temperature
Handful of mint leaves, minced
Zest and juice from 1 lime
1 tsp rum extract
- Combine all ingredients, mixing until smooth.
- Serve cold with fruit.
Source: Adapted from my Orange-Vanilla Greek Yogurt Fruit Dip and my Mojito Fruit Dip.
I’m not sure I have any use for this dip, but it sure sounds yummy. Actually, that might make a good afternoon snack, so I guess I’ll have to try it at some point (I’m always looking for good snacks).
I tend to only make dips for parties because normally I’d never eat it all!