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Creamy Key Lime Pie Fruit Dip topped with lime slices and graham cracker crumbs, served with pineapple and graham crackers.
Daniel

Key Lime Pie Fruit Dip

Creamy, tangy, and lightly sweet, this dip tastes like key lime pie in spoonable form - perfect for dunking berries, graham crackers, or pretzels.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 8 oz cream cheese full-fat, softened to room temperature
  • 0.5 cup sweetened condensed milk
  • 0.5 cup heavy cream cold
  • 3 tbsp key lime juice freshly squeezed, or regular lime juice in a pinch
  • 1 tsp key lime zest finely grated, plus more for garnish
  • 0.5 tsp vanilla extract
  • 1 pinch of salt
For Serving
  • 3 cups fresh strawberries, blueberries, or mango chunks or graham crackers, vanilla wafers, pretzels
  • 2 tbsp graham cracker crumbs optional, for sprinkling on top

Equipment

  • Medium mixing bowl
  • Electric hand mixer or whisk
  • Microplane or fine grater
  • Citrus Juicer

Method
 

Make the Dip
  1. In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the bowl once to eliminate any lumps - this step matters for a silky final texture.
  2. Add the sweetened condensed milk, key lime juice, lime zest, vanilla, and salt. Beat on medium-low until fully combined and glossy, about 1 minute. The mixture will be thick and pourable.
  3. With the mixer on low, slowly drizzle in the cold heavy cream. Once incorporated, increase to medium-high and whip until the dip thickens to a soft, mousse-like consistency, 2 to 3 minutes. Do not overbeat or it will become too stiff.
  4. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld and the texture set. Before serving, sprinkle with extra lime zest and graham cracker crumbs if desired. Serve cold with fruit and dippers alongside.

Notes

No key limes? Use regular Persian limes - you will need about 2 large ones. The dip keeps covered in the fridge for up to 3 days; it may firm up slightly, so let it sit at room temperature 10 minutes before serving. For a lighter version, substitute Greek yogurt for half the cream cheese, though the texture will be tangier and less rich.