With five minutes plus a few pantry staples, you have a Strawberry Cheesecake Dip that tastes like magic!
I almost died two weeks ago. That sounds a bit dramatic, but no… It’s true. I thisclose to banging on heaven’s door.
Or purgatory’s door.
Or hell’s VIP room.
Or haunting my home’s living room.
Or if you watch Game of Thrones… Nothing. Nothing.
I am notorious for ignoring symptoms, insisting I am fine. Always fine. Whaaaat?! I am FINE. Feeling I couldn’t catch my breath, chest pain, hamster rapid heartbeat, the lethargy? Fine.
I hate doctors. Going to the doctor now feels more like McMedicine – walking in and five minutes later walking out with a prescription – Than actual healthcare, so ignored my symptoms. I knew I was anemic. I tried (and subsequently failed) loading up on iron rich foods. Apparently cookies are not rich in iron. I’m no nutritionist.
By the time I arrived, out of breath to the emergency room, I was at risk of heart failure. Doctor after doctor mentioned how my hemoglobin levels were dangerously low – Much lower than the usual threshold for blood transfusions. Lower than the last time needles pushed a stranger’s blood through my veins…
I am not quite back to normal; however, the grim reaper isn’t peeping over my shoulder as I type this *looks over shoulder*. That brush, though – So close – Came with a rush of perspective. A rush I’m still coping with, as is the norm for those who’ve had a brush with the reaper.
Now flow with me, let’s talk about this Strawberry Cheesecake Dip. A dip which has nothing to do with the dip my hemoglobin levels took. I kept this easy-as-hell recipe from you over some insecurity or other. This recent change in perspective has allowed me to look past petty insecurities (at least for now) and here it is.
This Strawberry Cheesecake Dip is one of those ‘company is coming over and I have nothing to serve them – And oh, I found a box of Jell-O instant pudding mix in my pantry which hasn’t expired’ types of recipes.
You know, the type of recipe which utilizes bits and pieces from fridge and pantry: That box of Jell-O instant cheesecake pudding you keep moving from shelf to shelf, heavy cream (we all have some), strawberry jam, confectioners’ sugar, and vanilla extract. You mix until combined and voila! A dip! Grab some nilla wafers, pretzels, pita chips – Whatever you have on hand.
When company comes over, whip this dip out like a magic trick.
This situation is like dipping all the things in strawberry flavored cheesecake. It may not be iron rich. It is, however, delicious.
Strawberry Cheesecake Dip
- 1 package Jell-O Instant Cheesecake Pudding Mix
- 2 cups Heavy cream cold
- 1 package 8 ounces Cream cheese
- 2 1/4 teaspoons Vanilla bean paste
- 1 ½ cups Confectioners’ sugar
- 1 cup divided Strawberry jam
- Nilla wafers or pretzels for dipping
- In a bowl of an electric mixer fitted with a whisk attachment, add the pudding mix and heavy cream. Mix on high speed until thickened and combined. Stop the mixer and scrape to incorporate ingredients. Be sure to scrape the bottom of the mixer. Otherwise you’ll end up with a powdery clumpy situation.
- Add the cream cheese, 1/2 cup strawberry jam, and vanilla bean paste. Mix on high speed until completely combined and no lumps of cream cheese remain. Turn off the mixer and add the confectioners’ sugar. Turn the mixer to low speed and mix for a few seconds until the sugar is combined with the pudding mixture. Increase the speed to high and mix for 45 seconds to a 1 minute to combine all ingredients.
- Pipe or spoon half the pudding mixture in a medium sized bowl. Layer with 1/2 cup of strawberry jam, then pipe or spoon the rest of the strawberry pudding mixture. Top more strawberry jam, if desired. Cover with plastic wrap and place in the refrigerator until ready to use.
- Serve with Nilla Wafers or pretzels.