- 1 cup fresh or frozen unsweetened raspberries, thawed
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons sugar
- Assorted fresh fruit
- Place raspberries in a blender; cover and process until pureed. Strain to remove seeds.
- In a small bowl, beat cream cheese and sugar until smooth. Add raspberry puree; beat until well blended. Cover and refrigerate until serving. Serve with fruit. Yield: 1-1/2 cups.
Originally published as Raspberry Fruit Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p201
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