Little Bites and Bold Sides

Summer Fruit Dip

Serves 8


  • 2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
  • 1 tablespoon honey
  • 1/2 cup vanilla yogurt
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 cup (8 ounces) Wisconsin mascarpone cheese, softened
  • Additional assorted sliced fruits: cantaloupe, honeydew melon, pineapple, apples or berries

Cooking Instructions

In food processor or blender, pulse together 2 cups fruit and honey until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.

Variation: For winter fruit dip, prepare as above using seasonal fruits, such as tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. Increase honey to taste.