Strawberry Cheesecake Dip
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 1/2 cups plain Greek yogurt
1/4 cup Dickey Farms Strawberry Jam or Strawberry Preserves
1 tsp vanilla bean paste
Zest from 1/2 lemon
In a large bowl, beat together the cream cheese and powdered sugar until smooth and no lumps remain.
Beat in the yogurt, followed by the strawberry jam, vanilla bean paste, and lemon zest.
Adjust flavors to taste. Transfer to a serving dish and lightly swirl in an additional spoonful of strawberry jam.
Serve immediately or refrigerate in an airtight container for up to 3 days.
*Recipe from Tara's Multicultural Table