Ingredients:
16 ounces cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 cup plain Greek yogurt (unsweetened)
2 teaspoons vanilla extract
1 1/2 tablespoons granulated sugar
1/2 cup plus 1 tablespoon fresh squeezed key lime juice
1 tablespoon plus 1 teaspoon key lime zest
Serving ideas:
Regular and chocolate Graham crackers
Vanilla wafers
Chocolate wafers
Regular and chocolate Teddy Grahams
Animal crackers
Shortbread cookies
Directions:
1. Using a large bowl and an electric hand mixer with whisk attachment. Mix the cream cheese and sweetened condensed milk until creamy. Add Greek yogurt, vanilla extract, and sugar. Mix until combined.
2. Add key lime juice and 1 tablespoon key lime zest (set aside the extra 1 teaspoon of zest for later as the topping). Mix until very well combined and creamy.
3. Transfer dip to a medium size serving bowl. Sprinkle the extra 1 teaspoon of key lime zest over the top. Cover with plastic wrap and refrigerate for 1 hour or more (so the dip has a chance to chill, set up and the flavors all meld together).
Notes: You will need about 1 pound of key limes for this recipe. Key limes in the USA only grow between June and September, but in Mexico they grow year-round. If you can’t find key limes you can use regular limes. This dip is refreshing and excellent for summer barbecues. It is best to keep the serving bowl on a bed of ice to keep it cool.
I used a citrus reamer to juice the key limes which makes it so much easier. You can even use a garlic press or the inner part area of tongs to juice key limes.
Helpful hints: To get more juice out of your key limes before you juice them. Microwave the key limes for 15 seconds and then roll the key limes with the palm of your hand on the kitchen counter using medium pressure.