It’s so easy to make this ultra creamy fruit dip with fresh orange that it’s almost cheating. Perfect with fruit and great with cookies. Jump to the Orange Cream Fruit Dip Recipe
Let’s say we’re at a party. There’s a table with chocolate cupcakes at one end, and at the other, you see this creamy fruit dip. Where am I? You’ll find me next to the fruit dip. And by next to, I mean thoroughly hoarding the bowl. I can eat this with a spoon — I barely need the fruit.
Making Orange Cream Fruit Dip
Making this fruit dip is almost cheating — it’s that easy. Consider serving with fruit, graham crackers, or these homemade shortbread cookies.
With a hand mixer or stand mixer, beat cream cheese, vanilla extract, orange zest, powdered sugar, orange juice, and cream until whipped and creamy.
This fruit dip recipe takes less than 10 minutes, and you can make it in advance — store it in the refrigerator for up to 2 days.
The orange zest and juice add so much flavor and natural sweetness. It’s perfect for parties, and kids love it!
If you love this recipe, try our Easy Shortbread Cookies, Frozen Fruit Kabobs, and our Homemade Chocolate Chip Cookies (so good).
Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Ridiculously Easy Orange Cream Fruit Dip
- PREP
- TOTAL
This is such a simple recipe and tastes just like an orange creamsicle. It’s delicious served alongside fruit or cookies.
You Will Need
4 ounces (113 grams) cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup (55 grams) powdered sugar
1/4 cup (60 ml) fresh squeezed orange juice
1/4 cup (60 ml) whipping cream
Directions
1Add cream cheese, vanilla, and the orange zest to a medium bowl, then beat on medium speed with a hand mixer until smooth (or use a stand mixer with a paddle attachment).
2Add powdered sugar a little at a time, mixing after each addition.
3Add the orange juice, then beat until smooth.
4Pour in the cream and continue to beat with the mixer until thick and creamy, about 1 minute.
Adam and Joanne's Tips
- Keep tightly covered in the refrigerator for up to 2 days.
- The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
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Dip came out to thin as well but tasted great. Added extra cream cheese and still was thin.
I have just seen your wonderful site. Please subscribe. Look forward to trying your pumpkin scones with pumpkin spice glaze! Yummmm Look forward to making your fall off the bone ribs!!!
Can half and half be substituted for the whipping cream?
Hi Jackie, Whipping cream is best here since it thickens much better than half and half.
I made this to put on pancakes this morning. It was awesome! My little boy was eating it with a spoon after he ate it on his pancakes.
Do you recommend folding the whipped cream rather than mixing?
Since we add the cream as a liquid, we use a hand mixer to mix it in. Alternatively, you could whip the cream separately and then fold it into the dip.
Delicious with ginger snaps!
Great dip. I omitted the sugar and it was still delicious as the fruit sweetened it.
can i put it in a danish and cook it??
Hi Flo, we don’t recommend it. If we were going to turn this into a danish filling we’d probably remove the cream and orange juice then add an egg or two so it sets nicely.
Hi
Is powdered sugar the same as icing sugar?
Yes.
This is wonderful, just made it tonight for dessert and it works just as well with lactose free cream cheese and lactose free cream which we need for our boys – nothing lost in the taste.
Is the whipping cream just a garnish? Unless I missed it, the steps never say to add the 1/4 whipping cream…
No, the cream is added towards the end. -Joanne
This is delicious. I made it last night to take to a birthday party at work. People devoured it!
I need to make a fruit dip for about 50 people. What would you suggest I multiply your recipe by? CAN’T WAIT to try it!!!
Hi there — We would make 6 to 7 servings for 50 people.