Who are you calling a dip?

By popular demand (well, Joslyne's demand, anyway), here is the recipe for a lime fruit dip. I made it for Charlotte's second birthday party yesterday and there was always some partygoer parked by it for the duration of the event. I am currently eating the left over dip (a very tiny amount, unfortunately) and trying to think of an excuse to make some more. Too bad Zoey's birthday isn't until May.

The ingredients are simple, so there is no excuse to pass on trying this recipe because it's too complicated. Ask Erin sometime about the time she stashed a jar of marshmallow creme under the bathroom sink and created a family mystery -- one that lasted for two decades until she confessed -- as to how it got there.

LIME FRUIT DIP

1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 carton (6 ounces) lime-flavored yogurt
1 drop green food coloring (optional)

• Beat the cream cheese until smooth. It really does turn out better if you soften the cream cheese first -- I didn't do this and there were little hunks of cream cheese swimming in the dip. It tasted just fine, but the texture wasn't optimal.
• Beat in the marshmallow creme and wonder how on earth this product was ever invented.
• Fold in yogurt and food coloring if desired. The food coloring may be optional, but it adds such a pretty hue to the dip that I deemed it necessary.
• Cover and refrigerate until serving. Serve with fruit (or a spoon or your finger, depending on how desperate you are).
• Yield: 2 1/2 cups*

I don't have a photo of the dip, but here's the birthday girl in her new cupcake hoodie:


*Funny and/or embarrassing story -- until very recently, I kind of thought the "yield" of a recipe meant you should slow down and stop once you have made this much. I guess I just never thought about it very hard. Yes, I'm an idiot.