This creamy fruit dip comes together in just 5 minutes with four simple ingredients and can be made with either Greek yogurt or blended cottage cheese. It’s lightly sweetened, endlessly customizable and perfect for fresh fruit, graham crackers, pretzels and more.
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There are two types of people in this world: those who eat fruit plain, and those who know that everything is better with a dip. You’ll find me firmly in the second category.
This lusciously creamy fruit dip is my go-to for everything from after-school snacks to summer entertaining. It comes together in just 5 minutes with four simple ingredients, can be made with either Greek yogurt or blended cottage cheese, is just sweet enough, and pairs perfectly with fresh fruit, graham crackers or even pretzels for a salty-sweet combo.
But my favorite part? Serving it with “fruit fries.” I use a crinkle cutter to transform watermelon, cantaloupe and honeydew into fun, fry-shaped pieces that are perfect for dipping. Call them fruit fries and watch even the pickiest eaters at your table dive in.
Greek Yogurt or Cottage Cheese?
If the internet has taught me anything, it’s that people have very strong opinions about Greek yogurt versus cottage cheese. That’s exactly why I developed this fruit dip recipe to work with either one so you can use whichever you already have in the fridge or whichever you love most.
- Greek yogurt: Slightly tangier with a lighter texture, and no extra prep required.
- Blended cottage cheese: Thicker with a milder flavor. The key word here is blended. Blend it until it’s completely smooth and creamy before stirring in the other ingredients, similar to how I make my whipped cottage cheese dip (that one pairs perfectly with veggies, by the way!).
The amount of protein will vary depending on the brand and fat content you choose, so I’d focus more on the flavor and texture here than the numbers. I’ve made this recipe both ways and honestly can’t pick a favorite!
- Greek yogurt or blended cottage cheese: See above for the full breakdown. If you’re using cottage cheese, blend it until completely smooth before stirring in the remaining ingredients. I don’t recommend regular yogurt here since it’s much thinner than Greek yogurt and won’t create the same thick, creamy dip.
- Honey: For sweetness and flavor. Maple syrup is a great swap if that’s what you prefer.
- Lemon zest: This is the ingredient that takes this fruit dip from good to “Wait… what’s in this?” The fresh citrus brightens the whole dip and balances the sweetness.
- Vanilla extract: Rounds out all the flavors.
One of my favorite things about this creamy dip is that you don’t need to pull out a stand mixer or even a hand mixer. Just grab a mixing bowl and a whisk, add everything to the bowl, and stir until smooth and creamy.
The fruit dip is delicious right away, but if you have an extra 30 minutes, pop it in the refrigerator before serving. That little bit of chill time lets the flavors come together and makes every bite even better.
FAQs
Because this is a dairy-based dip, I recommend leaving it out for no more than 2 hours at room temperature (or 1 hour if it’s above 90°F). If you’re serving it outdoors on a warm day, place the bowl inside a larger bowl filled with ice to keep it cool longer.
I love using this ice tray appetizer platter because it keeps everything cold and has separate compartments for a variety of your favorite finger foods, making it perfect for everything from fruit and veggie trays to charcuterie boards.
Yes! Swap the Greek yogurt for your favorite coconut or almond milk yogurt. The texture may be slightly thinner depending on the brand, but the flavor is still delicious.
The most common culprit is using regular yogurt instead of Greek yogurt. Regular yogurt contains much more moisture, so the dip won’t be nearly as thick. If you’re using cottage cheese, make sure it’s blended until completely smooth before mixing in the remaining ingredients. If your dip still seems a little loose, refrigerate it for about 30 minutes before serving. Chilling helps it thicken slightly as the flavors meld.
My Favorite Way to Serve It: Fruit Fries
Hear me out. Take a crinkle-cut knife to a watermelon, cantaloupe or honeydew and suddenly you don’t have fruit slices anymore… you have fruit fries. And they are infinitely more fun to dip than plain ol’ fruit slices, especially if you have kids at the table.
Call them fruit fries and watch them disappear.
Fruit fries are my favorite, but they’re certainly not the only option. Here are a few more of my favorite dippers:
- Berries: Strawberries, blueberries, raspberries and blackberries are all classic choices.
- Apple and pear slices: If you’re slicing apples ahead of time, check out my guide for How to Keep Apples from Browning so your fruit tray stays fresh and beautiful all day long.
- Pineapple, grapes, kiwi and mango: Sweet, juicy and perfect for dipping.
- Graham crackers, vanilla wafers and pretzels: Don’t stop at fruit! I love the sweet-and-salty combination with this creamy yogurt dip.
Variations
The base recipe is delicious exactly as written, but it’s also incredibly easy to customize. Here are a few of my favorite variations:
- Peanut butter or almond butter: Stir in 2 tablespoons of your favorite nut butter for a protein-packed dip that pairs especially well with apple slices. My kids go absolutely wild for it as an after-school snack.
- Chocolate: Whisk in 1 to 2 tablespoons of unsweetened cocoa powder for a chocolate fruit dip that tastes like dessert. Strawberries, bananas and pineapple are especially delicious dipped in this version.
- Cinnamon: A pinch of ground cinnamon (about ¼ teaspoon) adds warmth and makes the whole dip taste a little like a snickerdoodle. Perfect for fall fruit like apples and pears.
- Citrus swap: Swap the lemon zest for orange or lime zest for a different flavor profile. Orange zest pairs beautifully with tropical fruits like mango and pineapple.
Ingredients
- 1 1/2 cups Greek yogurt or blended cottage cheese
- 3 Tablespoons honey
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the Greek yogurt, honey, lemon zest and vanilla extract.
- Serve the dip immediately or store it in an airtight container for up to 5 days.
Kelly’s Notes
- Cottage cheese: Blend until completely smooth in a food processor or blender before adding the remaining ingredients. Don’t stir in unblended cottage cheese.
- Sweetener swap: Maple syrup can be substituted for the honey. Start with 2 tablespoons, then add more to taste if needed.
- Dairy-free option: Substitute your favorite plain coconut- or almond-based Greek-style yogurt.
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