Fruit Kabobs with Margarita Dip Recipe

Fruit Kabobs with Margarita Dip Recipe
Fruit Kabobs with Margarita Dip Recipe photo by Taste of Home
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Fruit Kabobs with Margarita Dip Recipe

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Your adult guests will love the margarita flavor of this cool and creamy dip. Serve the kabobs either as a snack or dessert.—Michelle Zapf, Kingsland, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lime juice
  • 1 tablespoon thawed orange juice concentrate
  • 1 tablespoon tequila
  • 1/2 cup heavy whipping cream
  • 12 fresh strawberries
  • 6 pineapple chunks
  • 1 medium mango, peeled and cubed
  • 6 seedless red grapes
  • 2 slices pound cake, cubed

Directions

In a large bowl, combine the first six ingredients. Beat in whipping cream until fluffy. Alternately, thread fruits and cake on metal or wooden skewers. Serve with dip. Yield: 6 kabobs (1-1/2 cups dip).
Originally published as Fruit Kabobs with Margarita Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p237

Nutritional Facts

1 each: 273 calories, 18g fat (11g saturated fat), 78mg cholesterol, 97mg sodium, 25g carbohydrate (16g sugars, 2g fiber), 3g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lime juice
  • 1 tablespoon thawed orange juice concentrate
  • 1 tablespoon tequila
  • 1/2 cup heavy whipping cream
  • 12 fresh strawberries
  • 6 pineapple chunks
  • 1 medium mango, peeled and cubed
  • 6 seedless red grapes
  • 2 slices pound cake, cubed
  1. In a large bowl, combine the first six ingredients. Beat in whipping cream until fluffy. Alternately, thread fruits and cake on metal or wooden skewers. Serve with dip. Yield: 6 kabobs (1-1/2 cups dip).
Originally published as Fruit Kabobs with Margarita Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p237

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