• In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric beater), beat the cream cheese until smooth. Add the sour cream, vanilla extract, lemon juice, lemon zest and confectioners' sugar and beat until combined.
• Fold in 1 1/2 cups of the quartered cherries with a spatula then transfer the dip to a serving bowl. Top the dip with the remaining 1/2 cup quartered cherries and a sprinkling of mini chocolate chips (optional). Serve the dip with graham crackers, pretzels or cookies.

Kelly’s Note:

• I prefer a bit of a tangier cheesecake dip, but if you prefer a sweeter flavor, stir in additional confectioners' sugar to taste.
• This dip can be prepared up to 1 day in advance and stored, covered with plastic wrap, in the fridge.
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