Thanks to Jackie for this recipe! Preparing the dip required considerable discipline, which I apparently lack. You MUST taste for sweetness, so you know how much sugar to add. Well, one taste was not enough and I lost track of how many spoonfuls I had snuck before it was served! And that was before the fruit came out. Anyway, I ate a lot of fruit dip on Saturday morning. I used Greek yogurt, so my dip had a thicker consistency. Regular yogurt will give you a lighter and fluffier result. You could experiment with different flavors of yogurt (vanilla or lemon, etc.) but be sure to reduce or omit the sugar, as flavored yogurt is often very sweet already. Serve with a vast array of plump, ripe, juicy fruits.

Fruit Dip 

INGREDIENTS
8 oz. cream cheese, softened to room temperature
8 oz. plain yogurt (or you can use vanilla and reduce the sugar)
1 tsp. vanilla extract
lemon zest, to taste
sugar or honey, to taste (I used 3 Tbsp.)

DIRECTIONS
1. In a small bowl, blend all ingredients until creamy and serve with fruit.

(Recipe courtesy of Jackie Shafer)