This is true for this lemonade themed week. When I was going through my trusty blue binder a few months ago looking for recipes for my magazine of the month series I stumbled upon a recipe for Lemonade Cookies (coming later this week, of course). I became obsessed with them and then started looking for as many lemonade inspired recipes I could. I had narrowed it down to my 5 recipes for the week and started making them. Then of course I saw another lemonade recipe that I just had to make and then another. That list went out the window.
While I was on the recipe hunt, The Girl Who Ate Everything shared a recipe for a Orange Creamsicle Dip. The components were simple: whipped topping, pudding mix, and a liquid. It reminded me of another recipe I had stumbled upon a few months back with that Lemonade Cookie recipe. A little hand written recipe on a faded note card with no title but similar ingredients. The light bulb went off and this lemonade version was born!
This fruit dip is so simple and versatile (and obviously popular). I used simular ingredients for my Light Strawberry Trifle for Two. I have also seen a pumpkin version: whipped topping, vanilla pudding and canned pumpkin puree. And the one on the note card? Strawberry: whipped topping, strawberry/banana pudding and strawberry preserves. So, so easy and the possibilities are endless! What flavor combination would you come up with?
Lemonade Fruit Dip
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) small package instant lemon pudding mix
1 (6 ounce) container of frozen lemon juice, slightly thawed
Assorted fruit (strawberries, apples, grapes), washed and sliced
Mix the whipped topping, pudding mix, and lemonade together until well combined.
Refrigerate dip until ready to serve. Serve with prepared fruit.
inspired by an old family recipe, this trifle, and here, and here