Any combination of fresh fruit could be used to create a picture-perfect platter to serve with this creamy lemon dip recipe.
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1 (8-ounce) package cream cheese, softened
1/2 cup prepared lemon curd
2 tablespoons Land O Lakes® Lowfat Half & Half
1 small (2 cups) honeydew melon, peeled, sliced
1 medium (4 cups) cantaloupe melon, peeled, sliced
5 kiwifruit, peeled, sliced
1 pint (2 cups) fresh strawberries, hulled, cut in half
Lemon zest, if desired
Combine all salad dressing ingredients in small bowl with wire whisk. Cover; refrigerate at least 30 minutes.
Just before serving, arrange fruit on serving platter. Serve with dressing; garnish with lemon zest, if desired.
- Lemon curd can be purchased at the supermarket. It is a cooked mixture of lemon juice, egg yolks and sugar. Other citrus fruit curds, like lime or tangerine, can be substituted.
- To pack along, place each fruit in a separate resealable plastic food bag. Place dip in a separate covered plastic storage container. Keep chilled in cooler with ice until serving time.
Explore reviews fromour online community
Delicious! What a wonderful summer salad!!!You really don't need anything else with this, it is a meal in itself!
Had this for Easter Brunch. It is wonderful. In addition to using the lemon curd, I also added lemon zest to punch it up a notch. You'll LOVE it.
Celebrate bright spring mornings with good friends and fresh flavors on your table. A great brunch includes plenty of savory and sweet treats — and a special drink, of course.