Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2 cup yogurt, plain nonfat Greek
- 3 tablespoons dark brown sugar
- 2 teaspoons fresh lemon zest, divided
- 1 tablespoon fresh lime juice
- 1 (21-ounce) can cherry pie filling
- Pretzels, graham crackers or vanilla wafers, for dipping
Nutrition Information
Serving size: 1/4 cup
Calories: 120
Carbohydrate: 16g (5%)
Protein: 2g (4%)
Total Fat: 6g (9%)
Saturated Fat: 3g (15%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 70mg (3%)
Dietary Fiber: 0g (0%)
Calcium: 4%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In a medium-sized mixing bowl, use a hand mixer (or stand mixer) to combine cream cheese, Greek yogurt, brown sugar, 1 teaspoon lime zest, and lime juice until smooth.
Spread evenly onto a serving dish. On top of cream cheese mixture, evenly layer cherry pie filling and sprinkle with remaining 1 teaspoon lime zest. Serve with pretzels, graham crackers, or vanilla wafers. Store leftovers in fridge. Can be made in up to 1 day in advance.
Note: If you use dark brown sugar, your finished product will have a slightly brown hue to the base of the cheesecake dip. If you want a whiter look, try light brown sugar or powdered sugar.
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