Key Lime Pie Dip Recipe
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Fall is almost here. Like seriously…three days from now will be the official start of fall. Of course, if you are an avid blog reader like me, fall started back in early August. Today, as the last days of actual summer wane though, I invite you take one last trip with me to summer and enjoy this key lime pie dip recipe.
This dip came about as I was searching for things to serve at Mathlete’s birthday BBQ. He is a September baby and loves anything key lime. Not wanting to put in the effort for a key lime pie {sorry babe, I love you but pies just aren’t my thing}, I decided to create a dip that included all the favorite flavors of the beloved Key Lime pie.
What You’ll Need:
2/3 cup key lime juice + 1 Tbsp (I prefer fresh but juicing those itty bitty limes can be annoying so feel free to use bottled}
1 (14 oz) can sweetened, condensed milk
1 1/2 cups powdered sugar
1 cup marshmallow fluff {not cream!}
8 oz cream cheese, softened
3 Tbsp crushed graham cracker crumbs
1 Tbsp lime zest
Let’s Make It:
1) To get your lime juice, you either squeezed/juiced a thousand limes or used bottled. I won’t judge either way but will show you the labor of love it took me to get 2/3 cup of key lime juice…reality is that is only about 2/3 of the amount of limes I really used!
Now, in a small bowl, combine the lime juice and the sweetened condensed milk.
2) In a mixer, beat the cream cheese until smooth. Add in the marshmallow fluff and lime zest. Beat until well combined and smooth.
3) With the mixer running, slowly add in the powdered sugar and beat until combined.
4) Coat the rim of your serving dish with the 1 Tbsp of lime juice. Dip it into crushed graham cracker crumbs. Pour your dip into the serving bowl and refrigerate for about 30 minutes {or until ready to serve}. Top with key lime slices if desired.
Are you still hanging on to summer days and foods until the very end or have you already embraced fall? What is your favorite way to enjoy key limes?
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