June Dairy Month is upon us and it is time to celebrate with all things milk, cheese and ice cream!
When you think of fruit dip, does cheese come to mind? Most likely not, but Mascarpone cheese is a great for this delicious fruit dip recipe. Mascarpone cheese is a soft Italian cheese that is similar to cream cheese and most commonly known for being used in the popular dessert Tiramisu. Mascarpone is a versitile cheese with a little extra sweetness and acidity – making it great for both sweet and savory dishes!
This recipe is also versitile in its ability to be made with a variety of different fruits depending on what is in season. Play up this recipe with fruit you have on hand throughout the summer for a delicious, easy-to-make dip that can be eaten fresh or stored in the refrigerator for up to three days.
Cello® Mascarpone is an award-winning cheese handcrafted by artisans. It’s made with milk and sweet cream for an indulgent, rich flavor and smooth and creamy consistency.
Recipe provided courtesy of Wisconsin Cheese. Photo courtesy of Dairy Farmers of Wisconsin.
Creamy Mascarpone Fruit Dip
- 2 cups cubed fresh fruit of choice
- 1 tablespoon honey
- 1 cup Cello® Mascarpone cheese 8 ounces
- 1/2 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Assorted sliced fruits: apples berries, cantaloupe, honeydew melon or pineapple
- Place 2 cups fruit and honey into a food processor; cover and pulse until coarsely chopped. Add mascarpone, yogurt and extracts; pulse until fruit is the desired consistency for dipping.
- Spoon into a large bowl. Serve with assorted fruit.