This 2 ingredient Fruit Dip is so simple, sweet and versatile! It’s a must-make if you love to make charcuterie or snack boards, and it also makes an awesome topping for pancakes, French toast, etc.!
Charcuterie and snack boards have grown tremendously in popularity over the last 2-3 years it seems, and I am absolutely a fan of the craze. Not only are they a beautiful and an aesthetically pleasing way to serve finger foods for a gathering, but they’re also a perfectly acceptable way to transition snacks into a meal when cooking is the farthest thing from your mind. When I break out the giant serving platter and start pulling snacks out of the pantry and fridge, my family knows that this mama isn’t cooking anything else the rest of the day.
You may recall some of the charcuterie boards I’ve done in the past. My Halloween Charcuterie Board is a favorite of mine, and I also have a Sweet & Savory Charcuterie Board, a Spring-themed Charcuterie board and the Ultimate Summer Charcuterie board on the blog if you’re looking for a few ideas when creating your own. I love to incorporate a mix of both fresh and dried fruits on the boards I create, and I love to have a dip to serve alongside the fresh fruit or to smear on top of crackers.
Making a fruit dip is super simple, and this 2 Ingredient Fruit Dip is a go-to for me when making charcuterie boards. All you need to whip up this dip is a container of whipped topping and a container of strawberry (or whatever flavor you prefer) cream cheese!
Here’s a free printable copy of the recipe if you’d like to give it a try:
2 Ingredient Fruit Dip
- 1 8 oz container Cool Whip thawed
- 1 8 oz container strawberry cream cheese spread softened
- Using a hand or stand mixer, combine thawed whipped topping and softened cream cheese and mix until smooth and there are no chunks of cream cheese left.
- Serve immediately and refrigerate any leftovers.
If you want to lighten this dip up just a bit, you can swap out the whipped topping with a sugar free variety, or you can even make your own from scratch!
This recipe will make more fruit spread than you’ll need for a charcuterie board, so my favorite thing to do with the leftovers is to serve it on top of French toast, pancakes or smeared over a bagel of piece of toast for breakfast.