The simple, sweet dip is fantastic with a fruit platter. This dip is typically served at baby showers because of its attractive pastel pink hue. You can easily change the flavor by adding extract flavorings of your choice. The dip can also be used as the filling for a tea sandwich because it is thick enough. This is an invention of mine.
| Prep Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 cup sour cream
- 1 (8 ounce) package Neufchatel cheese, softened
- ½ cup white sugar
- 1 tablespoon raspberry extract
- ½ cup fresh raspberries
Instructions
- In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.
Nutrition Facts
| Calories | 62 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 42 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Always a hit when I make this! The only thing I’ve changed over time is not using any extract. I couldn’t find any raspberry extract once and just put in a full container of fresh raspberries when I mixed it all and let it sit. The flavor was so delicious! I now make it that way all the time! Time and time again it has been requested that I make this dip!
looks like a good snack for summer time and a good insperation thank you for this dish
My raspberry extract was not colored which was great as was for A tailgate and I didn’t want it pink anyway . Followed recipe as written, it was perfect , made no changes. my son and I both thought this was wonderful. Will definitely make again
Made the following changes after reading reviews…Replaced sour cream with organic yogurt (still used cream cheese also), replaced sugar with raw honey, did not use extract, I used real raspberries for the flavor and put everything in the food processor.
This is really wonderful! I may not have let the cream cheese soften enough (I can’t get Neufchatel here) because I had to mix it again later to make the few white chunks blend in better. I used thawed frozen berries. Beautiful pink color. A little less sugar would be great, too. Thanks, Heatherfeather! :o)
Wonderful! Make day ahead so flavours can marry. I surrounded dip with halved strawberries (including stems), kiwi slices, mango spears, pineapple spears, banana spears, pretzels & cubed angel food cake. I used light sour cream & light cream cheese, which didn’t compromise the taste. Couldn’t find raspberry extract at any specialty store so I subbed with berry cream cheese, added some frozen raspberries & pureed with an immersion blender, until I got the right colour. Served this at my 1st. grandchild’s baby shower & there was none left. There’s no better fruit dip! Thanks Heather.
Excellent dip for fruit. Loved it! Just a tip – I didn’t have the extract either but used raspberry jello (dry) instead. Don’t remember how much – just a few tablespoons. Tasted terrific and super easy!
Very good BUT – it does need more raspberry extract than the amount given. I used real cream cheese (I appreciate the fat)
couldn’t find raspberry extract, so i substituted raspberry yogurt. tasted great!
I’d give it more stars if I could…it’s that good. If you don’t make this for any occaision…you’re REALLY missing out. It isn’t only how good it tastes, it’s the ease of making it…almost no effort.
I changed this up for what I was wanting (a strawberry-based pretzel dip), and it turned out outstanding! I used a cup of low-fat sour cream, a block of low-fat cream cheese, 1/2 cup white sugar, no extract, and about a cup of diced strawberries. I mixed the strawberries with the sugar and let it sit for about five minutes to get juicy before adding the other ingredients. I mixed it well with a hand mixer and then let it chill for a couple hours before serving with pretzels. So good! I could eat it with a spoon! Thanks for sharing! 🙂
This was fabulous! I made it for a BBQ and just served it with strawberries and there was nothing left over! I used raspberry extract, but added about 1/2 tsp more because I wanted a stronger taste. It mixed up plain white, so I did add about 2 drops of food coloring, but next time would just use 1 drop. Will definitely make this again!
Yummy! I brought this to a baby shower, an every raved about it! I wasn’t able to find raspberry extract, but I did find strawberry. I know it would have been just as great with either one!
Delish… the only thing it needed was a little more color so we added a couple drops of red food coloring to get the pink we wanted. Everyone loved it.. no leftovers here!
I made this for my sister’s baby shower (it’s a girl) and everyone really liked it. And it was the perfect pink color.
I made this today and I must confess that I did not read until just now that the raspberries were to be a garnish.. oops. I used splenda and some sugar free raspberry flavoring that I had on had and it turned out very well. In using low fat and sugar free ingredients, I ended up with a guilt free dip for my fruit!
This dip was really good, I made it for my own baby shower. I used Philly light cream cheese and sour cream, really good. Everybody loved it, and had the joy of dipping their favourite fruits.
Very good, although I would like to use a seedless berry next time. Great pink color for a baby shower, though!
I was disappointed in this recipe because it smelled and tasted too strongly of sour cream. I had high hopes but will try one without the sour cream next time. Thanks for sharing.
I also used low fat sour cream and it was wonderful.
Everyone loved it. Great way to use up my fresh raspberries.