Easy Creamy Blueberry and Lemon Dip Recipe

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The combination of lemon and blueberries is always satisfying. It’s a classic duo that’s celebrated in this dip with a creamy lemony base and tart sweet blueberry topping that’s good enough to eat with a spoon. It makes the perfect end to any meal or the star of your next get together. You’ll be surprised how easy it really is to create.

creamy blueberry and lemon dip being served on a shortbread cookie

Now let’s get right to the good stuff…

how to make creamy blueberry and lemon dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip that the whole family will love. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 8 oz. package cream cheese-softened
  • ½ cup ricotta cheese
  • ½ cup lemon curd
  • Milk or cream
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 2 cups frozen blueberries
  • ¼ cup packed brown sugar
  • 2 tsp lemon juice
  • 3 Tbsp water
  • Lemon zest

ingredient information:

  • Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
  • Ricotta cheese: This is a soft and mild Italian cheese that adds such a unique flavor to dishes. You will notice that it’s almost impossible to get the creamy layer totally smooth when using this, but that’s to be expected. Don’t fight it. If you don’t have ricotta on hand, you can skip this (though I don’t recommend it) or blend cottage cheese in a food processor. It will have a similar flavor. You’ll notice that it has a lot of moisture. We just used a slotted spoon to transfer some to a measuring cup so that we didn’t get too much liquid.
  • Lemon curd: Lemon curd is a food of the gods. It’s creamy and delicate and lemony without being too tart. We had trouble finding it in our local grocery store and finally discovered it with the peanut butter and jelly (who knew!). You can also grab some HERE on Amazon.
  • Vanilla: A quality vanilla really does elevate any recipe. Skip the imitation and use a quality vanilla extract instead.
  • Milk or cream: The milk in this recipe is only used if you need to alter the consistency of the creamy base. You can use any type of unflavored milk or cream for this.
  • Powdered Sugar: This is not to be confused with white sugar. It’s very finely milled and combined with a small amount of an anti clumping agent so that it appears like snow. It melts into the cream cheese to form the perfect creamy base to take on other flavors.
  • Frozen blueberries: We used frozen blueberries in this recipe, but you can swap them out for fresh blueberries in a 1:1 ration. Be aware that your compote will probably cook down more quickly, and you’ll want to be careful of burning on the bottom of the pan.
  • Brown sugar: Brown sugar is simply white sugar mixed with molasses that gives it that caramel coloring. We chose light brown sugar for this recipe, but you can also use dark brown sugar with little difference in the overall flavor. Be sure to pack it down when measuring.

instructions:

Stick around to the end, and I’ll teach you a shortcut to deliciousness.

  1. In a small saucepan over medium heat, combine half of the blueberries, water, brown sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally.
  2. Add the remaining half of the blueberries and cook for another 8 minutes, stirring occasionally.
  3. Set it aside to allow the blueberry compote to cool.
  4. With a hand mixer, blend together cream cheese, ricotta cheese, lemon curd and vanilla.
  5. Then slowly mix in the powdered sugar, adding a splash of milk or cream as needed, until smooth and creamy.
  6. Spread the mixture into the bottom of a deep pie dish.
  7. Layer the cooled blueberry compote on top of the creamy mixture.
  8. Garnish with lemon zest.
creamy blueberry and lemon dip being served on a shortbread cookie
  • adding frozen blueberries to the sauce pan
  • squeezing lemon into the saucepan for the blueberry compote
  • cooking down frozen blueberries and sugar to create a blueberry compote
  • adding lemon curd to the dip mixture
  • pouring in some vanilla to the blueberry and lemon dip mixture
  • mixing the creamy lemon base for the blueberry and lemon dip with a hand mixer
  • adding powdered sugar to the creamy lemon dip base
  • transferring the lemon cream mixture to a pie plate to form the base for our blueberry and lemon dip
  • spreading the lemon cream mixture into a pie plate to form the base for our blueberry and lemon dip
  • adding the blueberry compote to the top of the blueberry and lemon dip
  • adding lemon zest as a garnish to the blueberry and lemon dip
  • creamy blueberry and lemon dip being served on a shortbread cookie

my recipe tips

  • Zesting the lemon: I used to skip the lemon or lime zest when a recipe called for it, but not anymore. It adds so much depth to the overall flavor and is super simple to do. First, get the right tool, like this affordable zester from Amazon. When zesting, be sure to just get the top yellow layer and don’t zest too much down into the white pith. That’s where the bitterness lives. Stick to these rules, and you’ll be a zesting pro.
  • Perfect compote: Blueberry compote is super simple to make, but it’s important that you don’t leave it unattended. It quickly goes from frozen blueberries to delightful jam in the blink of an eye. Cook it over a medium heat and stir it often with a wooden spoon as it has a tendency to burn on the bottom. You’ll know it’s done when it begins to coat the spoon. Place it in the fridge to cool. It will thicken even more during this process.
  • Hold up: Don’t be too hasty to layer the blueberry compote on top of the lemon cream. Give it plenty of time to cool down before spooning it on top.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious creamy blueberry and lemon dip, but our favorite is some simple shortbread cookies. You can also use graham crackers or fruit.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this Boursin with bacon jam dip or this charcuterie dip. Then there will be a little something for everyone.

try this shortcut

To be honest, if you want the very best version of this yummy dip I wouldn’t take this shortcut. However…I can see the benefits of getting right to the good stuff in about 5 minutes instead of 15 to 20 with this one alteration to the original recipe.

Instead of making the blueberry compote from scratch, grab your favorite canned blueberry filling and use it instead. Follow all of the other steps in the recipe as written to create the creamy lemony base. Then spoon some blueberry pie filling on top. Add a little lemon zest to finish it off and get to dipping.

creamy blueberry and lemon dip being served on a shortbread cookie

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this dip, as it may affect the texture. You’ll notice that there will be increased moisture in the dip as the days pass. Just give it a little stir. It won’t look the same but will still be tasty.
  • Dip prep: You can prepare this dip ahead of time. Though, for best presentation, I wouldn’t recommend more than a day ahead. In this case, fresh is best.

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