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This is so good! I used regular sour cream, sugar free vanilla pudding, skim milk, and the lemon juice and rind. The dip was REALLY thick with just 1/4 cup milk. I ended up adding probably another 1/4 cup, but it probably could have had even more added. The dip was almost too thick to actually dip fruit in (maybe because I used full fat sour cream?), but this also made it so good! I could see this being used for a lemon cream pie filling.
Oh, WOW! This was excellent! Had a large platter of apple, pear, strawberry, grapes, and anything else I could find. Everything was just extra special with the dip. Good enough to eat with a spoon, too! Thnx for posting your recipe, KC_Cooker. Made for Comfort Cafe Summer 2009.
This is delicious! I made a double batch for a large party and used one box of vanilla and one box of lemon pudding. I received many compliments on how wonderful it was. Some even said they could eat the dip by itself! This is a great alternative to the traditional marshmallow fruit dips.
Yummm. I used fat-free sour cream and an extra 1/2 teaspoon of zest (love tart flavors). Served this on top of a fruit salad made with cantaloupe, strawberries and blueberries. The lemon complemented the fruit beautifully and the sour cream and puddy give this a creaminess that makes you forget you're eating light. Thanks KC!
This dip is so refreshing and delicious! I did use regular instant vanilla pudding instead of sugar free, but other than that, prepared the recipe as directed! You can make this just a lemony as your taste buds want! I had mine with grapes and the flavors complimented each deliciously! Later today, I will serve it with cantelope and honeydew! What a great summertime treat!Thanks KC Cooker!