Reviewed: Aug. 25, 2012

This is really wonderful! I may not have let the cream cheese soften enough (I can't get Neufchatel here) because I had to mix it again later to make the few white chunks blend in better. I used thawed frozen berries. Beautiful pink color. A little less sugar would be great, too. Thanks, Heatherfeather! :o)

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Reviewer:

eatsREALfood

Cooking Level: Intermediate

Home Town: Rogersville, Tennessee, USA

Reviewed: Mar. 15, 2012

Wonderful! Make day ahead so flavours can marry. I surrounded dip with halved strawberries (including stems), kiwi slices, mango spears, pineapple spears, banana spears, pretzels & cubed angel food cake. I used light sour cream & light cream cheese, which didn't compromise the taste. Couldn't find raspberry extract at any specialty store so I subbed with berry cream cheese & added a little red food colour, to make more pink. Served this at my 1st. grandchild's baby shower & there was none left. There's no better fruit dip! Thanks Heather.

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Reviewer:

Oh Mama

Cooking Level: Expert

Reviewed: Feb. 24, 2012

Excellent dip for fruit. Loved it! Just a tip - I didn't have the extract either but used raspberry jello (dry) instead. Don't remember how much - just a few tablespoons. Tasted terrific and super easy!

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Reviewer:

NANK001

Reviewed: Oct. 23, 2010

Very good BUT - it does need more raspberry extract than the amount given. I used real cream cheese (I appreciate the fat)

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4 users found this review helpful

Reviewer:

MrsCabes

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 3, 2010

couldn't find raspberry extract, so i substituted raspberry yogurt. tasted great!

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6 users found this review helpful

Reviewer:

brooke

Reviewed: Aug. 24, 2010

I'd give it more stars if I could...it's that good. If you don't make this for any occaision...you're REALLY missing out. It isn't only how good it tastes, it's the ease of making it...almost no effort.

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7 users found this review helpful

Reviewer:

RCBZ

Cooking Level: Expert

Reviewed: Jun. 11, 2010

I changed this up for what I was wanting (a strawberry-based pretzel dip), and it turned out outstanding! I used a cup of low-fat sour cream, a block of low-fat cream cheese, 1/2 cup white sugar, no extract, and about a cup of diced strawberries. I mixed the strawberries with the sugar and let it sit for about five minutes to get juicy before adding the other ingredients. I mixed it well with a hand mixer and then let it chill for a couple hours before serving with pretzels. So good! I could eat it with a spoon! Thanks for sharing! :)

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5 users found this review helpful

Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

Reviewed: Jun. 3, 2010

This was fabulous! I made it for a BBQ and just served it with strawberries and there was nothing left over! I used raspberry extract, but added about 1/2 tsp more because I wanted a stronger taste. It mixed up plain white, so I did add about 2 drops of food coloring, but next time would just use 1 drop. Will definitely make this again!

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Reviewer:

cburt

Reviewed: May 14, 2010

Yummy! I brought this to a baby shower, an every raved about it! I wasn't able to find raspberry extract, but I did find strawberry. I know it would have been just as great with either one!

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Reviewer:

Mommy bakes

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Mar. 6, 2010

Delish... the only thing it needed was a little more color so we added a couple drops of red food coloring to get the pink we wanted. Everyone loved it.. no leftovers here!

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3 users found this review helpful