Fruit Dip Recipe

Our fruit dip recipe combines lemon, lime and orange.

And the cognac gives it a depth you can't replicate anywhere. Smooth and delicious, it works with fruits and more.

Important here not to use juice concentrates - use fruit. You need them anyway to get the grated zest from their peels.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.


16 ounces cream cheese
16 ounces marshmallow creme
4 ounces heavy cream
2 teaspoon lime juice (from fruit)
2 teaspoon lemon juice (from fruit)
1 teaspoon grated lemon peel
1 teaspoon grated lime peel
1 Airplane Size bottle of Grand Marnier


In a mixing bowl grate the peel from a lime and a lemon. Cut and squeeze the juice into the bowl, and the Grand Marnier.

In a heat proof bowl, spoon out the marshmallow and cream cheese. Either in a microwave, or over hot water, soften them until they can be mixed together. Stir in the heavy cream, and combine it all together in the mixing bowl.

Refrigerate overnight. When you are ready to serve, it if thickens up, add a little more heavy cream to get the right consistency.

We serve various kinds of fresh fruit with this dip, also the popular cookie sticks, and chocolates.

We have also used this as a pie filling with a baked cookie crust. The cool way to do this is by processing Cheerios to a fine crumb, add a little sugar and enough melter butter to form a dough. Press that into a pie or springform pan, bake for a few minutes until golden, and then fill with this fruit recipe. It's truly good, and no one can figure out what's in it!

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