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Strawberry Shortcake Dip

(3 reviews)
Strawberry Shortcake Dip
  • Prep Time 35 min
  • Total Time 45 min
  • Servings 16
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Why wait for dessert to have dessert? Sweeten up your appetizer game with this clever dip version of classic strawberry shortcake. It’s almost too pretty to eat, but where there’s a will, there’s a way.

Ingredients

Biscuits

1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
2
tablespoons butter, melted
1
tablespoon sugar

Dip

1
package (16 oz) fresh strawberries, stemmed and diced
4
tablespoons sugar
1
tablespoon vanilla
1/2
teaspoon finely grated lemon peel
1
package (8 oz) cream cheese, softened
1
container (6 oz) Yoplait® Original vanilla yogurt
2
tablespoons thinly sliced fresh mint leaves

Directions

  • 1 Heat oven to 375°F. Line large rimmed baking pan with cooking parchment paper. Separate dough into 8 biscuits. Cut each biscuit into 4 strips. Place on pan. Brush top and sides of each biscuit piece with melted butter; sprinkle with 1 tablespoon sugar. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  • 2 Meanwhile, in medium bowl, mix strawberries, 1 tablespoon of the sugar, the vanilla and lemon peel. Let stand 5 minutes.
  • 3 Meanwhile, place remaining 3 tablespoons sugar, the cream cheese and yogurt in medium bowl. With electric mixer, beat on medium speed until creamy and smooth. Spread cream cheese mixture on serving plate. Drain strawberry mixture, if necessary; spoon on top of cream cheese mixture. Sprinkle with mint leaves. Serve dip with biscuits as dippers.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Both the cream cheese mixture and the strawberries can be made and refrigerated, separately, up to 4 hours ahead. Bring to room temperature before serving.

For easiest serving, use a spreader or butter knife.

Nutrition Information 
No nutrition information available for this recipe
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