Lemon Fruit Dip (French Cream)

Recipe from Paula Deen

§ 1 (8-ounce) package cream cheese

§ 1 cup powdered sugar

§ 1 cup whipping cream

§ 1/4 cup granulated sugar

§ 1 lemon, zested and juiced

§ Pineapple juice (used to thin out if needed - I rarely need to)

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad. (I think this tastes best with apples, but Gavin's aunts were even using celery to dip in it!)

Cheesy Baked Dip

8 oz. sour cream

8 oz. cream cheese

16 oz. cheddar cheese grated

4 oz. chopped green chilies

Green onion (I like about 4-6)

1 C. chopped ham

½ pound chopped bacon (or less)

1 round hollowed out sourdough bread loaf

Method: Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Served with squares of leftover bread or chips. I like the gluten free “Food Should Taste Good” brand in the black bag from Costco.