Monday Morning in the Kitchen: Fruit Dip

Sometimes the simplest request throws me into a complex search for a solution.  If I haven't attempted something before, I tend to believe it will probably be more difficult or time-consuming than I imagine.  Case in point:  fruit dip.  Yes, I am a 40-something woman who had never made a fruit dip until recently.  I don't know if that's because I don't really see the need (fruit is delicious by itself), or if it's because I'm just lazy that way, but in any case, I had never even considered making fruit dip. 

Yesterday, our local Relief Society provided a dinner for some people at a community event, and I was asked to throw together a fruit dip for the occasion.  Did you know the main ingredient in fruit dip is marshmallow creme?  And I thought it's only use was for fudge, or Easterners' fluffernutter sandwiches. 

Since my daughter mistook the dip for cottage cheese, I'm pretty sure I could have done a better job in the blending department, but the dip itself tastes sufficiently yummy.  I used this recipe as a starting point, but then decided to add the lemon ingredients to take the sweetness down a notch. 

Fruit Dip

8 oz. Cool Whip or generic equivalent (If I make this again, I'll use real whipped cream, which I prefer.)

13 oz. marshmallow creme  (I think the smaller jar would have been enough.)

8 oz. cream cheese  (I used the reduced fat variety.)

1/2 teaspoon lemon peel

1 T lemon juice 

Combine all ingredients. 

The main thing I learned (again) was to just relax!  Though I would tweak the recipe a bit more the next time I make this dip, sometimes "good enough" is adequate.  Fulfilling an assignment without stressing out about it is a good thing.
Thanks for opportunities to try new things and serve others.