Strawberry Cheesecake Dip

Quick and easy to whip up any time!

Strawberry Cheesecake Dip

COOK’S TIP: This fresh dip tastes delicious with graham crackers, pound cake or fresh fruit.


  • 8 oz.  strawberries (about 6–8), stems removed, divided
  • ½ tbsp granulated sugar
  • 8 oz. low-fat cream cheese (Neufchatêl), softened
  • ¾ cup powdered sugar
  • 2 tsp vanilla extract
  • 1 cup 2% plain low-fat Greek yogurt

Optional: graham crackers, vanilla wafer cookies, pound cake, fruit, pretzels or even apple wedges.


  1. Slice 3 of the strawberries. Place in bowl. Sprinkle sugar on top.
  2. Place the rest of the strawberries in the food processor and pulse. Or go “old school” and dice them fine.
  3. Add the softened cream cheese, powdered sugar and vanilla in a large bowl and mix thoroughly.
  4. Add the cream cheese mixture to the strawberries and stir to combine.
  5. Fold in the yogurt.
  6. Spoon the dip into a serving bowl and surround with apples, celery, pretzels or graham sticks.
  7. If you’re not going to eat the dip right away, store in the refrigerator.


Nutrients per serving:

U.S. nutrients per serving (5 tbsp/75 mL):

Calories 170

Total Fat 7 g

Saturated Fat 4 g

Cholesterol 25 mg

Sodium 105 mg

Carbohydrate 19 g

Fiber 1 g

Sugars 17 g

Protein 7 g

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