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Orange Fruit Dip is sweet, tangy, and popping with the flavors of orange! This dip is perfect for pairing with your favorite fruits.
Earlier this week, I actually went shopping inside our local grocery store instead of doing curbside pickup. I’ve definitely popped into the store here and there to pickup a couple of random items, but I haven’t done a complete in-store shop in what seems like forever.
I spent way to much time browsing the aisles to check out all of the new items. When I came upon the produce section, I loaded my cart with way more fresh fruit than we needed, but I couldn’t resist because everything looked so good!
Once I came home and washed and prepped everything, I decided to whip up this Orange Fruit Dip to serve up with all of the gorgeous berries, peaches, nectarines, pineapple and oranges that I picked up
WHAT IS FRUIT DIP?
If you missed my Cream Cheese Fruit Dip, you might have missed my summer obsession with fruit dips.
You might have seen little tubs of fruit dip in the produce section of your grocery store. They usually come in a few flavor options and are usually cream cheese or yogurt based.
These dips are great for dunking your favorite fresh fruits, cubes of Cream Cheese Pound Cake, pieces of Whipping Cream Cake, or even cookies or homemade graham crackers. They’re a big hit at parties or even for a chill movie night.
And those store-bought fruit dips are fine, but this stuff is so easy to make at home and it tastes so much better!
This time, I decided to bring a creamsicle flavor to the party by infusing my original cream cheese fruit dip with orange zest and juice.
ORANGE FRUIT DIP INGREDIENTS
You only need 5 simple ingredients to make a basic fruit dip:
- Room temperature cream cheese
- Powdered sugar
- Vanilla extract
- Marshmallow creme
- Thawed Cool Whip
To make this Orange Fruit Dip taste like a creamsicle, I added:
- Orange zest
- Orange juice
That’s it! That’s all you need to make this super simple but super flavorful dip.
HOW TO MAKE THIS EASY FRUIT DIP
Make sure your cream cheese is at room temperature before you get started. If you forget to set it out ahead of time, check out my tips for how to soften cream cheese.
Beat the cream cheese on medium speed with an electric mixer for about 3 minutes to get it nice and creamy and fluffy. Beat in the powdered sugar and vanilla and beat for an additional minute.
Use a rubber spatula to fold in the marshmallow creme, followed by the Cool Whip, orange zest and orange juice.
Once everything is thoroughly mixed, cover and refrigerate the dip for at least 2 hours before serving it.
Serve with your favorite sweet dippables (or even some pretzels!) and enjoy the last of summer before it’s time for Pumpkin Dip.
Orange Fruit Dip
Ingredients
- 1 8- ounce package cream cheese room temperature
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 7- ounce container marshmallow creme
- 1 heaping cup Cool Whip
- 1 tablespoon orange zest
- 2 tablespoons orange juice
Instructions
- In a medium bowl with an electric mixer, beat the cream cheese on medium speed for about 3 minutes. Add in powdered sugar and vanilla and beat for an additional minute. Use a rubber spatula to fold in the marshmallow creme. Then fold in the Cool Whip, orange zest and orange juice until everything is thoroughly combined. Cover and refrigerate for at least 2 hours before serving. Serve with fresh fruit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and took it to a church social with some strawberries, raspberries, grapes, cantaloupe, pineapple and cherries. At first no one tried it snd I thought I’d be taking the untouched bowl of dip back home. Then one of the women grew curious about the dip. She tried it with a grape and was thrilled at the light citrus flavor. She called everyone who was there over and told them this dip was so good, so light and complimentary to the fruit that they had to try it. She was so enthusiastic that everyone felt they needed to sample the dip. It became the hit of the evening. Soon the big platter of fruit disappeared and the bowl with the dip I thought I’d be taking home was empty- practically licked clean.
I’ve made this several times fir family summer dinners and our family reunion with the same positive results. I like the citrus flavor of this version of the fruit dip. It is not as sweet and provides a good compliment to every fruit I’ve tried.
I made one change. I did not have a fresh Orange to juice so I use a couple of large spoonfuls if frozen orange juice concentrate. I didn’t mix the concentrate with water to make juice. I just used the frozen concentrate as it came from the container. This is a little more intense orange flavor and does not thin down the dip. We like it thick so it sticks to the fruit. Thank you for sharing this recipe. I will be using it often and trying other flavors such as adding maraschino cherry dip instead of orange to make a cherry dip. The variations are endless!
I love hearing this, Mary Ann! Thanks so much for stopping by and sharing your feedback. Happy baking!
Jamie
I would like to make this to take on a trip to Big Ben next week. Can this be done? How could I store it? Would it be ok stored in an ice chest?
I think that would be totally fine.
In the orange fruit dip, can I leave out the marshmallow cream. Two in my family can’t eat it, allergic doctor tested.
Hi Sharon-
I don’t think the consistency will be the same, but if you give it a try, let me know.
-Jamie
I put the Marshmelow creme or Fluff in the microwave in defrost for 1 minute. This makes it easier to whip the creme chesse and marshmellow together and comes out much more creamier.
Thanks for the tip, Cyndi!
When I made this my cream cheese became like cottage cheese? What did I do wrong? I waited till it was soft?! Sounds delicious just wished it had turned out! Thanks
Sue-
Hello. I’ve been making this dip for years and have never had this issue. My first thought was that the cream cheese wasn’t at room temperature, but since you said it was, I am kind of clueless. Sorry I am not more of a help.
-Jamie
this is to answer Sue’s question about curdled dip. My thinking is that the cheaase may have been a tad too warm and not blended enough with the marshmallow before adding the zest and the juice.