This key lime dip recipe (also known as key lime pie dip) is easy and great for a simple spring or summer dessert.
If I had to name a single summertime dessert, I think the award would have to go to key lime pie. Maybe it has something to do with its origin being Key West, Florida and the images of palm trees, warm breezes, and beaches that come to my mind. Or maybe because it has just the right mix of sweet and tart, while still being on the lighter side to help balance out the heat of summer. Either way, key lime pie is a winner.
But who really needs the pie part of it? How about an easy key lime pie dip with that same great taste? No baking required! Just mix the ingredients and chill before serving. If you like yours less tart, then you can easily tone it down by adjusting the amount of key lime juice used.
The hardest thing about this dip is trying to decide how to eat it. One graham cracker or two at a time? Vanilla wafer? I’ve even had a friend make a graham cracker sandwich out of this. Of course there is always the option of just eating the key lime dip using a spoon too 🙂
While writing this post, I seem to have the lyrics to a fun Kenny Chesney song running through my head and they go “And my, my, my – my key lime pie”. So I hope you enjoy my key lime pie version of this all-time favorite dessert. Key lime pie dip also inspired the theme to this blog in case you didn’t pick up on it yet.
Source: Joy in the Truth
- 2 (8-oz) blocks of cream cheese, softened
- ½ cup key lime juice
- 1 (14-oz) can condensed milk
- ¼ cup sugar
- Whip together cream cheese until smooth using an electric mixer on medium speed. Add in lime juice and sugar and mix together. Then add condensed milk and mix until mixture is creamy and smooth.
- Cover and refrigerate at least 1 hour. Serve chilled.
You may also be interested in: Key Lime Pie Dip Mix on Amazon