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Cream cheese dip served on a pita chip topped with strawberry basil sauce.
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4.99 from 57 votes

Strawberry Cream Cheese Dip

This is the easiest and most flavorful cream cheese dip ever! It's perfect for any get together and is always gone by the end of the event. The combined flavors of fresh basil, balsamic vinegar, and strawberry sauce over cream cheese is simply divine!
Prep Time35 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 106kcal
Author: Amanda Mason

Ingredients

  • 1 ½ cups frozen whole strawberries
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon balsamic vinegar
  • 1 8 ounce package cream cheese
  • ¼ cup fresh basil, thinly sliced

Instructions

  • Put the frozen strawberries, sugar, and balsamic vinegar in a medium bowl.
  • Allow the strawberries to thaw, about 45 minutes, and then mash the ingredients together using a hand held masher or a large fork.
    Expert Tip: You want the sauce to be a little bit chunky so don't completely mash all the strawberries.
  • Remove the cream cheese from the package and place on a serving plate.
  • Slowly spoon the strawberry sauce over the the block of cheese.
  • Top with thinly sliced basil.
  • Serve with your favorite crackers or pita chips. Store any leftovers in the refrigerator.

Video

Notes

  • The best way to soften cream cheese is to let it sit out at room temperature. When making this, I like to soften it at the same time the whole strawberries are thawing. Remove the cheese from the wrapping and set it on a plate. After about 30 minutes at room temperature, it will become soft and easy to slice into, as well as spread.
  • Regular balsamic vinegar works well, but if you have a flavored balsamic vinegar, use it. I've used a cherry almond and a raspberry balsamic vinegar and the flavor was amazing. Balsamic reduction also works extremely well is this recipe. A reduction produces a thicker strawberry sauce.
  • Some people refer to this as a spread and some call it a dip. Regardless, it's great when spread on top of bagels or crackers. It can also be stirred together and used as a dip for pita chips. 
  • I don't recommend freezing. When you freeze it and then let it thaw, the texture is not as creamy and it does not spread well.
  • Both pita chips and crackers work well with this recipe. The crunch and granularity of the cracker really helps bring all the flavors and textures together.
  • This dip should only sit out for 2 hours at room temperature. From there, cover it with plastic wrap and place it in the refrigerator for at least 30 minutes before serving again.
  • This one is best to enjoy when fresh.

Nutrition

Calories: 106kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 5g | Vitamin A: 44IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 1mg