dairy free raspberry cheesecake dip
AUTHOR: Sarah Bakes Gluten Free
SERVES: 4-6
- 8 ounces dairy free cream cheese {such as Kite Hill}
- 3/4 cup powdered sugar
- 2 teaspoons lemon juice
- zest of small lemon
- 1/2 teaspoon pure vanilla extract
- 1 cup fresh raspberries, gently smashed
- sliced Canyon Bakehouse gluten free bagel bites, for dipping
- strawberries and sliced apples, for dipping
- Cream together cream cheese, powdered sugar, lemon juice, lemon zest and vanilla. Mix until smooth.
- In small bowl, gently smash raspberries with fork. Fold raspberries into cream cheese mixture.
- Cover cheesecake dip and place in refrigerator to chill.
- Serve raspberry cheesecake dip with sliced bagel bites, strawberries and apple slices.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/02/dairy-free-raspberry-cheesecake-dip.html
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