Strawberry Pie Dip

So everyone is posting Mexican food recipes for Cinco de Mayo and I’m all over here with my strawberry pie dip. Oh yeah.

I first had pie dip about a year ago and ever since then I’ve been wanting to try every flavour. Lemon. Chocolate. Key Lime. Banana Cream. Strawberry. Give me them all please.

So this week at work we filmed a promotional video. I have never had any ambition to be in front of the camera. None whatsoever. I got sick with a sinus infection trying to get out of filming but no, they made me do it. The director made comments about my throwing daggers after I would say something. {insert bulging eyes emoji here.}

Really? I think it was more my trying to get the whole thing over with. Anyway, after filming I immediately went and stuffed my face with this dip. It helped. You’ll need this at your next BBQ or get-together.

Strawberry Pie Dip

Ingredients:

8 oz Cream Cheese, softened
1 c confectioners sugar
1 tsp vanilla extract
1 – 3 oz package Strawberry Jello
1 c heavy whipping cream

Optional:
1/2 c diced strawberries
1 tsp sugar
1 tsp balsamic vinegar

Graham crackers

Instructions:

Note:
If your strawberries aren’t sweet, mix together the diced strawberries, sugar and balsamic vinegar. Let sit in glaze for 30 minutes (or longer) then drain.

In a large mixing bowl, using an electric mixer, beat cream cheese until creamy. Add in confectioners sugar and vanilla extract. Beat until smooth and creamy.

Depending on how pink or how strong a “strawberry” flavor you want, gradually add in the strawberry jello mix. Continue to beat to mix together.

In a separate mixing bowl using clean beaters, beat heavy cream until stiff peaks form. Fold whipped cream into dip mixture.

Mix in strawberries and place in the refrigerator for 2 hours. Serve with graham crackers.