Summertime menus are full of the most anticipated eats. But cooking in summer isn’t always fun. A hot kitchen in the middle of a blazing hot evening is enough to make even the dedicated of home chefs order in take-out.
Keep that stovetop off! Instead of baking up a cake or batch of cookies, whip up this refreshingly cool (and superquick) Raspberry Cheesecake Dip. From start to finish in less than 15 minutes, it’s an ideal treat for any summer evening and is guaranteed to keep your kitchen cool as a cucumber.
With just 3 basic ingredients used in the base–sour cream, whipped cream and honey, you can literally whisk this recipe together in an instant. No need to plug in the beaters. No stand mixer required. Just grab one of our Good Cook Touch Silicone Whisks, whip together the filling, then spread into our beautiful Good Cook 9″ Ceramic Pie Plate.
Once the filling has been smoothed to perfection, you need just two more ingredients!
Spread this mixture on top of the cream. Then grab a box of pretzel crackers–it’s time to dip into dessert!
Tried This Recipe?
Ideal for potlucks, parties and great as an appetizer or dessert, we think this dish is a summertime must-try. Giving it a whirl? We’d love to see a picture! Snap an image of your Raspberry Cheesecake and upload it to Instagram #lovegoodcook. We might just feature you as Fan of the Week on our channel.
Raspberry Cheesecake Pretzel Dip
Fresh raspberries are folded together with jam and served on top of a fluffy sour cream custard for a quick and simple appetizer that's perfect for summer.
- 1 (8 oz) tub whipped topping
- 1 (16 oz) tub sour cream
- 1/2 cup honey, agave or maple syrup
- 1 (16 oz) jar raspberry preserves
- 2 pints fresh raspberries
- 1 box pretzels, pretzel thins or pretzel crackers
In a large bowl use the Good Cook Silicone whisk to combine whipped topping, sour cream and honey. Spead mixture into the bottom of a Good Cook 9"Ceramic Pie Dish. In a medium microwave-safe bowl, microwave preserves on High, cooking for about 60-90 seconds until melted. Stir until smooth, then gently fold in raspberries. Spread raspberry mixture on top of cream mixture. Serve with crackers. Refrigerate until ready to serve, enjoy within 24 hours for best results.