Go Back
–+ servings
how to make creamy fruit dip with cream cheese and fruit salsa
Print Recipe
No ratings yet

Fruit Salsa Cream Cheese Dip Recipe

This fruit salsa dip is an easy and fun dessert filled with bright flavor. It’s made with refreshing fruit salsa on top and lemon cream cheese dip on the bottom—perfect for serving with crispy cinnamon sugar tortilla chips.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 12 people
Calories: 443kcal
Author: The Carefree Kitchen

Ingredients

Fruit Salsa

  • 1 pound strawberries diced
  • 1 cup pineapple diced
  • 2 medium kiwi diced
  • 1 large green apple diced
  • 1 large mango diced
  • 2 tablespoons lime juice
  • 2 tablespoons strawberry jam

Lemon Cream Cheese Layer

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese room temperature
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar
US Customary - Metric

Instructions

  • Prepare the strawberries, pineapple, kiwi, green apple, and mango by washing, peeling and dicing—you will need about 5 cups total. Add them to a large mixing bowl.
  • In a small bowl, combine the lime juice and strawberry jam. Mix well, then add the strawberry lime mixture and toss to combine. Store in the fridge while you prepare the cream cheese layer.
  • In the bowl of a stand mixer, add the heavy whipping cream and whip until soft peaks form. Transfer to another mixing bowl and set aside.
  • Add the room temperature cream cheese, lemon juice, and vanilla into the stand mixer bowl and cream using the whisk attachment until the mixture is light and fluffy. 
  • Add the powdered sugar and mix on low to combine, then increase speed and mix until light and fluffy again. Turn off the mixer and carefully fold in the whipped cream using a rubber spatula, mixing until no streaks remain.
  • Spread the cream cheese mixture evenly into the bottom of a 9" x 9" baking dish. Top with the fruit salsa and serve immediately. Enjoy!

Notes

Storing instructions: cover and store in the fridge for up to 2 days.
Make-ahead tips: the cream cheese dip can be made up to 24 hours ahead of time and stored in the fridge.

Nutrition

Calories: 443kcal | Carbohydrates: 64g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 497mg | Potassium: 254mg | Fiber: 4g | Sugar: 32g | Vitamin A: 587IU | Vitamin C: 44mg | Calcium: 140mg | Iron: 3mg