I’m daydreaming of warmer weather and the sunshine state with this creamy, tart and sweet Key Lime Pie dip recipe. Inspired by one of our favorite vacation destinations, Key West, it’s a fumble-free version of the famous pie that everyone loves. Make it for a spring or summer gathering. It comes together quickly and then just serve it with vanilla wafers or graham crackers.
Enjoy this dip for a spring or summer gathering, or even poolside. It does have cream cheese in it, so you want to keep it cool over ice if you’re serving outside. I’ve made it for BBQ’s and just added a layer of ice in-between the inner and outer bowls.
When you serve it with honey graham crackers, you really get a sense of the traditional pie crust. However, vanilla wafers or shortbread is another alternative. Kids even like this dessert dip recipe and it’s an excellent alternative to chocolate options. I like that it’s light and not too sweet.
Making it for a party? Make it ahead of time or even the day beforehand. You can store leftovers in the refrigerator for up to five days. I add some lime slices for garnish along with the zest.
How To Make This Key Lime Pie Dip Recipe
In a medium bowl, whip cream cheese until smooth for about 1 minute. Slowly add the condensed milk.
Add the yogurt as well and beat for an additional two minutes.
Next, add your sugar, vanilla, lime zest and juice. Mix well until combined.
Transfer to a serving bowl and garnish with some extra lime zest. Place in the refrigerator for one hour, allowing the dip to set. Serve the honey graham crackers on the side. Store leftovers in the refrigerator for up to five days.
- 2 Packages (8 oz each) of cream cheese, brought to room temp
- 1 Can (14oz) Sweetened Condensed Milk
- 1 Cup Vanilla Greek Yogurt
- 1 1/2 Tablespoons Sugar
- 1 1/2 Teaspoons Vanilla Extract
- 2 Limes, Zested & Juiced
- Graham Crackers or Vanilla Wafers (For Serving)
- In a medium bowl, whip cream cheese until smooth for one minute. Slowly add condensed milk and yogurt, beating for two minutes.
- Add sugar, vanilla, zest and juice. Mix well until combined.
- Transfer to a serving bowl, garnish with zest and refrigerate for one hour. This allows the dip to set. Serve with graham crackers.
- This recipe can be made in a stand mixer or you can use a hand mixer (like I did).
- Store leftoevers in the refrigerator for up to five days.
- To make ahead for a party, allow at least two hours or make it the day before.
Amount Per Serving: Calories: 70 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 7mg Sodium: 42mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 2g