Lemon Cookie Dip
Servings: 1 1/2 cups
Ingredients
- 8 oz. reduced fat cream cheese room temperature
- 1/4 cup butter room temperature
- 1 1/2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 drop yellow coloring I use Americolor Egg Yellow
Instructions
- In mixer bowl beat cream cheese and butter until smooth.
- Add in the powdered sugar along with lemon juice, lemon extract, vanilla extract and yellow coloring.
- Serve at room temperature.
- Store in fridge.