Ridiculously Easy Orange Cream Fruit Dip

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

Orange Cream Fruit Dip

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.

Orange Fruit Dip with Strawberries

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.

beating cream cheese, vanilla extract, orange zest, powdered sugar, orange juice, and cream together until whipped and creamy

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

This is such a simple recipe and tastes just like an orange creamsicle. It’s delicious served alongside fruit or cookies.

Makes 1 1/4 cups

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


    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

Nutrition Per Serving Serving Size 2 tablespoons / Calories 86 / Protein 1 g / Carbohydrate 7 g / Dietary Fiber 0 g / Total Sugars 7 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 21 mg
AUTHOR:  Adam and Joanne Gallagher
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19 comments… Leave a Review
  • Shanita December 13, 2019, 9:40 pm

    Dip came out to thin as well but tasted great. Added extra cream cheese and still was thin.

  • Karen November 6, 2017, 12:08 pm

    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!!!

  • Jackie May 29, 2017, 9:17 am

    Can half and half be substituted for the whipping cream?

    • Joanne May 30, 2017, 8:29 pm

      Hi Jackie, Whipping cream is best here since it thickens much better than half and half.

  • Sissie Samples December 4, 2016, 3:56 pm

    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.

  • Cecil March 19, 2016, 9:45 am

    Do you recommend folding the whipped cream rather than mixing?

    • Joanne May 19, 2016, 1:19 pm

      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.

  • Nancy October 31, 2015, 2:32 pm

    Delicious with ginger snaps!

  • Gloria September 1, 2014, 2:33 pm

    Great dip. I omitted the sugar and it was still delicious as the fruit sweetened it.

  • Flo May 13, 2014, 10:10 am

    can i put it in a danish and cook it??

    • Joanne May 16, 2014, 11:34 am

      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.

  • Fran February 13, 2014, 11:33 pm

    Is powdered sugar the same as icing sugar?

    • Joanne February 27, 2014, 4:29 pm


  • Roz July 26, 2013, 11:30 am

    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.

  • Kate Gallagher June 13, 2013, 8:17 am

    Is the whipping cream just a garnish? Unless I missed it, the steps never say to add the 1/4 whipping cream…

    • Joanne June 13, 2013, 10:31 am

      No, the cream is added towards the end. -Joanne

  • Janet May 22, 2013, 3:27 pm

    This is delicious. I made it last night to take to a birthday party at work. People devoured it!

  • Karen May 9, 2013, 3:18 pm

    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!!!

    • Joanne May 10, 2013, 9:55 am

      Hi there — We would make 6 to 7 servings for 50 people.


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