Lemon Blueberry Shortbread Cheesecake Dip
 
Prep time
Total time
 
Ohhhhh you guys. This dip is HEAVENLY. It's a light, fluffy lemon masterpiece with plump, cold blueberries throughout. The shortbread crumble on top is an absolute necessity. Wowza, you have to try it. I serve with Town House Original Crackers because they're super buttery and taste amazing with dessert dips!
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Ingredients
Shortbread Crumble Ingredients:
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup butter
Dip Ingredients:
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon extract
  • zest of one lemon, divided
  • yellow food coloring as desired (I used maybe 5 drops?)
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups frozen blueberries, thawed but still cold (plus more for topping)
  • Town House Original Crackers for serving
Instructions
  1. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning. Let cool completely on a wire rack. I remove my shortbread (using the sling) from the pan after about 30 minutes to let it cool the rest of the way. When the shortbread is completely cool, you can crumble it.
  2. In a chilled large bowl, whip the heavy cream, powdered sugar, lemon extract, lemon zest (save a little for topping), and food coloring (if desired) together to stiff peaks. In a separate large bowl, beat the cream cheese until fluffy and light. Stir in about 1/3 of the whipped cream into the cream cheese to lighten it up a little more. Then fold in the rest of the whipped cream very gently until the dip is well combined. Gently stir in the blueberries, letting them marbleize your gorgeous dip. Pile the mixture into a serving dish and top with lots of shortbread crumbles (I used a cute bowl in photos above, but next time I'll use a wider, shallower dish so that the shortbread crumbles top more dip surface area). Serve with Town House Original Crackers.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/03/12/lemon-blueberry-shortbread-cheesecake-dip/