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Richard in Cincy

REC: Key Lime Pie Dip

Veteran Member
5320 posts
Joined: Dec 12, 2005


Posted to Thread #22369 at 4:49 pm on Jun 27, 2012

From the Palace Restaurant, Cincinnati.

Key Lime Pie Dip

8oz cream cheese (room temp)
One, 14oz can sweetened condensed milk
1 tbsp vanilla extract
1/4c-1/3c nellie and joe's key lime juice
1 package gingersnaps, vanilla wafers or graham

Equipment needed:
Stand or hand mixer, or food processor. attractive serving dish.

In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese until light and fluffy. scrape down the sides of the bowl with a spatula and pour in sweetened condensed milk, mixing on medium to medium high speed until thoroughly combined. it is always a good idea to frequently scrape down the sides and the bottom of the bowl for even mixing. then add the key lime juice and vanilla extract, mix on low speed until well combined. pour the dip into an attractive serving dish or pie plate and allow to set up in the refrigerator for 1-2 hours. garnish with fresh berries or whipped cream and coconut shavings, and serve with your favorite cookie or sweet cracker.



Chef's notes:

For a lower calorie version of this dip, feel free to substitute lowfat cream cheese and low or non-fat sweetened condensed milk.

Nellie and Joe's lime juice is available at just about every supermarket locally in the juice aisle. if you should not be able to find it, just substitute equals parts FRESH squeezed lemon and lime juice. I cannot stress fresh enough, because other shelf stable lemon and lime juices often have a very off putting flavor. this dish has so few ingredients that it relies on high quality for best flavor. In the ingredients list, i suggest 1/4c to 1/3c of key lime juice. I do this because I enjoy citrus desserts best when they are very tart, but others might use a bit more restrain. So experiment to taste to find out which amount is best for you.

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