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Kahlúa Fruit Dip



– 1 cup Real California heavy whipping cream – 8 ounces Real California cream cheese, room temperature – 1 cup Real California sour cream – 3/4 cup packed brown sugar – 1/3 cup Kahlúa, or other rum- and coffee-flavored liqueur – Food coloring (optional) – 1/3 cup chopped toasted nuts (optional) – Fruit, for serving
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Prep time: 20 minutes, plus time for dip to refrigerate

In the bowl of a stand mixer or in a large bowl using a hand mixer, whip cream to soft peaks. Add cream cheese and whip until well combined. Add sour cream, brown sugar and Kahlúa and whip until well combined. Stir in food coloring, if using. Set dip aside in the refrigerator for at least 2 days or up to 10 days.

Serve dip topped with toasted nuts, if using, with fruit along side. Makes about 5 cups.

Recipe courtesy of Essie Bootsma, California Dairy Farmer