Honey-Vanilla Greek Yogurt Fruit Dip with Rainbow Fruit Skewers

Steps

1. Step 1

   Put the softened cream cheese in a medium bowl. Beat it with a hand mixer on medium speed for about 1 minute, until completely smooth with no lumps. Lumps now will stay lumpy later, so scrape the bowl and beat again if needed.

   2 min

   • 4 oz cream cheese
2. Step 2

   Add the honey, vanilla and salt and beat for another 30 seconds, until smooth and glossy.

   1 min

   • 1/3 cup honey
   • 2 tsp vanilla extract
   • 1 pinch salt
3. Step 3

   Add the Greek yogurt and beat on low speed just until thick, fluffy and even in color, about 30 seconds. Don't overbeat — the yogurt will thin out. Cover and refrigerate while you prepare the fruit; it firms up as it chills.

   2 min

   • 1 1/2 cups plain whole-milk Greek yogurt
4. Step 4

   Prepare the fruit: hull the strawberries and halve any large ones, pull the grapes off their stems, and cut the pineapple into 1-inch chunks. Slice the bananas into 1-inch rounds and toss them gently with the lemon juice so they don't brown.

   12 min

   • 1 lb strawberries
   • 1/2 lb seedless green grapes
   • 2 cups fresh pineapple
   • 2 bananas
   • 1 tbsp lemon juice
5. Step 5

   Thread the fruit onto the skewers in rainbow order — strawberry, pineapple, banana, then grape — repeating until each skewer holds 6 to 8 pieces. Leave an inch bare at the blunt end for a handle and push the pieces snugly together but not squashed.

   10 min

   • 8 wooden skewers (10-inch)
6. Step 6

   Scrape the dip into a serving bowl and set it in the middle of a platter with the skewers arranged around it. Serve cold. The dip keeps 3 days covered in the fridge; skewers are best within a few hours.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026