A dip that rivals the classic fruit dip made with yogurt and cream cheese. Introducing what I call ‘luncheon dip’ made with fresh watermelon, cream cheese, cream, and a dash of cinnamon. This is such a refreshing and delicious twist to dip for fruit platters, graham crackers, Nilla wafers, or for serving with fresh watermelon. Watermelon has needed a facelift like this to make it taste even better.

I would never expect to use watermelon to flavor a dip, but this recipe shows how much flavor watermelon has to offer dips. Crush up your watermelon in a food processor or blender with cream. It’s like steeping garlic in cream for a garlic mashed potato. The flavor of the watermelon immediately infuses into the cream and then you mix it up. Best part about this process means that you can use any flavorful watery fruit to make flavor infuse into cream.

Strain the watermelon in a mesh sieve and use a spoon to get as much moisture out as possible. The pulp has got to go. It would add a grainy texture to a dip you want to be fluffy and creamy. No pulp!

Use a hand mixer to blend softened cream cheese to make it easier to incorporate the watermelon cream. Slowly drizzle it in so you don’t splash yourself and finish the dip with a dash size of your choosing of cinnamon. It really does bring it all together.

Refrigerate this dip immediately to help the flavors deepen and the dip to thicken slightly.

Put this out on the table and watch every dive into it. It has such a refreshing flavor when paired with watermelon and is my number one pair-er. You can even freeze this dip and make a delicious watermelon ice cream from this. Enjoy watermelon season!