Wild Blueberry Cheesecake Dip
Recipe by Jen Bates for Wyman’s
- 1⁄2 cup (70g) Wyman’s Wild Blueberries
- 1 tsp cornstarch
- 2 tbsp sugar
- 1 8oz package of cream cheese, room temperature
- 1⁄4 cup greek yogurt
- 2 tbsp powdered sugar
- Pinch of Salt
- 1⁄4 tsp vanilla
- 1 cup (2 oz) cool whip or homemade whipped cream
- Optional for serving: Graham crackers, vanilla wafers, fresh strawberries, apple slices, etc.
Place a pan over medium heat and add the Wyman’s Wild Blueberries, the cornstarch, and the sugar. Cook the berries in the pan till bubbling and allow to bubble for 1 minute before removing from heat. Set aside to cool.
In a clean bowl beat the cream cheese, greek yogurt, powdered sugar, salt, and vanilla until smooth. Gently fold the cool whip into the cream cheese mixture. If you are not serving immediately, refrigerate the cream cheese mixture and blueberries separately.
When ready to serve, scoop the cream cheese mixture into a serving bowl and top with the blueberries. Serve alongside dipping items of your choice.