Cream Cheese Fruit Dip flavored with real maple syrup and dotted with toasted walnuts.
Oh, Canada! I’m sorry I’m a day late with a tribute recipe. I promise, I thought about you all day yesterday, but Friday things went and all got in the way. Forgive me.
As a half-Canadian, I celebrate July 1st in deepest part of my heart as much as I celebrate July 4th as a half-USA-an. So many happy, carefree childhood summers were spent on the border town of Fort Erie, Ontario, swimming in creeks, playing in fields, swinging from trees and every year watching fireworks on both national holidays, taking part in the Friendship Festival celebrated every year by both nations.
With maple on the brain, this recipe is perfect for a quick dessert dip and will turn all those healthy summer fruits into something a little more decadent. It’s okay; we’re celebrating this holiday weekend after all. Canada’s birthday, and the original Brexit of 1776.
The idea for this came from one my favorite cake frosting recipes and is, in essence, just that. Modified measurements would give you the perfect maple cream cheese frosting for so many cake varieties. My mind is exploding with possibilities.
While the extract is optional, it really does add to the depth of flavor and unlike some extracts, does not taste “fake” or chemically. You don’t need a lot, but I say it’s worth the investment (you can use it again for these muffins!).
Dessert is handled. Now go out and play.
- 4 ounces cream cheese, softened to room temperature
- ½ tsp vanilla extract
- 1 ¼ cups powdered sugar
- 1 TB milk or cream
- ½ cup chopped, toasted walnuts
- 2 TB maple syrup
- 1/8 tsp maple extract (optional)
- Berries and apples, to serve
- Using a hand mixer, blend together the cream cheese, vanilla, maple syrup and maple extract until smooth. Slowly add the powdered sugar, mixing well after each little addition. Add the cream or milk as necessary for consistency. Fold in the chopped nuts.
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Written before the first Chrissy-Crawley road trip to #PureMichigan. Wish us luck.Pin It