Ready to take a dip? Today, we’re talking about this incredible pink lemonade dip for vanilla wafers, graham crackers, and fruit! This sweet dip is like a no bake lemon cheesecake or lemon pie in a bowl! With its pink coloring, it is a perfect party food for pink baby showers and other pink events!
This sweet dessert dip is modeled after my delicious key lime pie dip. What’s funny is that my key lime dip was modeled after my popular key lime pie right here on the site, as well! What can I say? One great idea prompts another!
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I played around with my key lime pie dip recipe and made some changes to allow the mixture to work as a pink lemonade dip. I did this because I was contributing a dish for a baby shower for a colleague and her baby girl, and I wanted to take a pink dip. I named it pink lemonade dip – simply because it is lemon-y and pink. My mind didn’t have much room for creativity at 5:30 a.m. on baby shower day!
There were many rave reviews and recipe requests at the shower!
Ingredients
- Cream cheese
- Condensed milk
- Key West lemon juice
- Zest from 2 lemons
- Cool Whip
- Graham crackers, vanilla wafers, and fruit for dipping
Fresh Lemons or Bottled Lemon Juice?
Some bakers are dead set on fresh lemon juice when baking. Others are fine with quality bottled lemon juices. I’m in the middle. I do like to use fresh lemon juice when I only need a little bit – to brighten dishes. But if squeezing is going to take a large amount of time, I’m good with the bottle!
If you have the time to roll and squeeze out enough fresh lemon juice from sweet lemons for this recipe, more power to you! For me, I’m perfectly happy using the Nellie and Joe’s Key West Lemon Juice for the majority of my baking recipes. It is the best! I use it (along with the key lime juice) in so many recipes.
Making Pink Lemonade Dip
The only thing standing between you and this sweet dip is a mixing bowl!
To begin, add all ingredients (detailed in the recipe card below) into a mixing bowl. You will need a good zester to zest the lemons. And if you are squeezing your own lemons this lemon squeezer is highly rated for having a high extraction rate compared to some other juicing tools.
I have a box of neon food coloring. I only needed two small drops of this hot pink (magenta) food coloring to create a light baby pink.
Tips for Pink Lemonade Dip
- Start out with 1/2 cup of key lemon juice. Give a taste test. If you prefer a little more tanginess, add up to 1/4 cup more lemon juice.
- Don’t want your dip to carry the pink tint? Simple. Just omit the pink food coloring! You will have a cream-colored dip without the pink coloring.
- If you want your pink lemonade dip to have a deeper pink, add three drops of food coloring instead of two. Just be careful and use small drops as the color can intensify quickly.
- Make sure to zest enough lemon so that you enough to mix into the dip while reserving some for garnish. The yellow texture on top of the creamy dip makes for a nice finish when serving.
Once this pink lemonade dip has reached a creamy consistency, it’s time to dish it into a nice bowl and set out your favorite dippers for eating. Vanilla wafers are really good, but graham crackers really give this dip a true lemon pie zing! You can also use strawberries and other fruit.
Pink Lemonade Dip for Vanilla Wafers
Ingredients
- 8 oz Cream cheese
- 14 oz Sweetened condensed milk
- 8 oz Cool Whip
- ½ cup Lemon juice we love Nellie and Joe's Key West Lemon Juice; possibly up to ¼ more (¾ cup total)
- 2 drops Pink food coloring
- 2 tbsp Lemon zest from 1-2 lemons; reserving a little for garnish
Instructions
- In a large mixing bowl, add cream cheese and condensed milk, beating until smooth.
- Add lemon juice and mix thoroughly.
- Fold in the lemon zest (reserving a little for garnish) and then the Cool Whip.
- Add 1-2 drops of pink food coloring until you have the desired pink color.
- Scoop the pink lemon mixture into a serving bowl.
- Add the reserved lemon zest for garnish.
- Chill for 3 hours or longer.
- Serve cold with vanilla wafers, fruit, or graham crackers.
- Keep chilled and refrigerate leftovers for up to two days.
Nutrition
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