Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 4 oz whipped topping, thawed
  • 8 oz cream cheese, softened
  • 1/4 cup strawberry preserves
  • 1 tsp vanilla extract
  • 4 oz whipped topping, thawed
  • 2 cups fresh strawberries, hulled
  • 2 medium Granny Smith apples, sliced
  • 1 cup pretzel twists
  • 1 cup graham cracker squares
  • 1 cup vanilla wafer cookies

Instructions:

  1. In a mixing bowl, beat together 8 oz cream cheese, 1/2 cup butter, 1 cup powdered sugar, 1/2 cup cocoa powder, 1 tsp vanilla, and 2 tbsp heavy cream until smooth and glossy for the Brownie Batter Dip.
  2. In a separate bowl, beat 8 oz cream cheese, 1/4 cup powdered sugar, 1 tbsp lemon juice, and 1 tsp lemon zest. Fold in 4 oz whipped topping until combined for the Lemon Cheesecake Dip.
  3. In a separate bowl, beat 8 oz cream cheese, 1/4 cup strawberry preserves, and 1 tsp vanilla. Fold in 4 oz whipped topping until combined for the Strawberry Cream Dip.
  4. Place the three prepared dips into small serving bowls and arrange them in a triangular formation on a large platter or charcuterie board.
  5. Fill the remaining spaces on the board by arranging the sliced apples, pretzel twists, graham cracker squares, and vanilla wafer cookies in curved clusters. Finish by tucking whole strawberries into any remaining gaps.