I love a festive dip and this Red White and Blue Shortcake Dip is SO easy yet perfect for all your 4th of July backyard parties, or for any patriotic holiday, really! With lemon zest and fresh mint, this dessert idea is fantastic if you’re hosting or it’s easy to bring somewhere else, too. Scroll down for the details and the recipe!
How to Make Red White and Blue Shortcake Dip
Though this recipe calls for fresh herbs, the flavor makes it totally worth it!!
Ingredients for Patriotic Shortcake Dip
- Refrigerated biscuit dough – Scroll down to the recipe to see which kind I used. I find the texture is perfect for shortcake dippers!
- Butter, melted
- Sugar
- Fresh strawberries – stemmed and diced
- Vanilla
- Lemon peel – finely grated
- Cream cheese
- Vanilla Yogurt
- Fresh mint leaves – thinly cut. I like to use kitchen shears to cut the mint; it’s so easy!
Instructions for 4th of July Shortcake Dip
First, preheat your oven to 375°F. Line large rimmed baking sheet with parchment paper. Separate the premade biscuit dough into 8 biscuits. Next, cut each biscuit into 4 strips with kitchen shears.
Place the biscuit pieces on the baking sheet. Brush top and sides of each biscuit piece with melted butter and sprinkle with 1 tablespoon sugar. Bake 15 to 17 minutes or until golden brown at the base of each biscuit. Cool 5 minutes.
Meanwhile, in medium mixing bowl, combine strawberries, 1 tablespoon of the sugar, the lemon peel, and the vanilla. Let stand 5 minutes.
After that, place remaining 3 tablespoons sugar, the cream cheese and yogurt in medium mixing bowl. With an electric mixer set to medium speed, beat until creamy.. Spread cream cheese mixture on serving plate. Drain the excess juice from the strawberry mixture and spoon on top of cream cheese mixture. Sprinkle with mint leaves. Serve dip with biscuits as dippers.
MORE Red White and Blue Recipes You’ll Love!
- Red White and Blue Walking Pretzel Salad – Made with pretzel Goldfish!
- Patriotic Twinkie No Bake Cake – Made with a timeless favorite treat!
- Patriotic Popcorn Pops – A marshmallow-packed treat that’s salty and sweet!
Red White and Blue Shortcake Dip
With lemon, mint, strawberries and blueberries, this Patriotic Shortcake Dip is the perfect addition to your 4th of July party!
Ingredients
- DIPPERS
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- DIP
- 1 package (16 oz) fresh strawberries, stemmed and diced
- 4 tablespoons sugar
- 1 tablespoon vanilla
- 1/2 teaspoon finely grated lemon peel
- 1 package (8 oz) cream cheese, softened
- 1 container (6 oz) Yoplait® Original vanilla yogurt
- 2 tablespoons thinly sliced fresh mint leaves
Instructions
- First, preheat your oven to 375°F. Line large rimmed baking sheet with parchment paper. Separate the premade biscuit dough into 8 biscuits. Next, cut each biscuit into 4 strips with kitchen shears.
- Place the biscuit pieces on the baking sheet. Brush top and sides of each biscuit piece with melted butter and sprinkle with 1 tablespoon sugar. Bake 15 to 17 minutes or until golden brown at the base of each biscuit. Cool 5 minutes.
- Meanwhile, in medium mixing bowl, combine strawberries, 1 tablespoon of the sugar, the lemon peel, and the vanilla. Let stand 5 minutes.
- Next, place remaining 3 tablespoons sugar, the cream cheese and yogurt in medium mixing bowl. With an electric mixer set to medium speed, beat until creamy.
- Spread cream cheese mixture on serving plate. Drain the excess juice from the strawberry mixture and spoon on top of cream cheese mixture. Sprinkle with mint leaves.
- Serve dip with biscuits as dippers.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 145mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 2g
