It’s that time of year again! One of the best things about the end of Spring here in upstate NY is strawberry season! Every year my kids and I go strawberry picking and usually have way too many strawberries and not enough things to do with them. One of my favorite ways to use some up is with a 4 ingredient strawberry fruit dip!

To make this dip even more authentic, you’d use your own strawberries for the preserves, but to be honest, sometimes I cheat. I don’t always make preserves and when I do, they get eaten up pretty quickly. But I’m getting ahead of myself here.

4 Ingredient Strawberry Fruit Dip

• 1 orange
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup strawberry preserves
• 1 1/2 cups thawed frozen whipped topping

That’s really all there is, and if you wanted to, you could omit the orange and make it a 3 ingredient dip. However, I like to keep the orange zest in there for a little bit of a zing.

How to make 4 Ingredient Strawberry Fruit Dip

First, I zested the orange enough to have 2 teaspoons of zest. Like I said before, you can skip this step, or change it up and use grapefruit or lemon or lime. Strawberry lime fruit dip sounds amazing!

Next, I combined my preserves, the sour cream, and the zest in a small bowl.

Finally, I folded in the whipped topping until it was nice and combined (and a pretty pink color!)

All you have to do now is dip your fruit in there and enjoy!

What to Dip

• strawberries
• kiwis
• graham crackers
• ritz crackers (sweet and savory is delicious)
• chocolate pieces
• melons
• pineapple
• bananas
• peaches
• grapes
• anything you can think of!

How to Store 4 Ingredient Strawberry Fruit Dip

This dip is pretty fragile, so you’ll want to keep it refrigerated at all times. It won’t keep for more than a few days due to the sour cream or yogurt base, but chances are you won’t have it for more than a day anyway! Everyone loves this dip!

Lightening Up 4 Ingredient Strawberry Fruit Dip

One of the best things about this fruit dip is that you can easily make a lighter version. By substituting the sour cream, whipped topping, and preserves for lightened up versions, you’ll get a great dip with less calories and fat. Don’t worry – the lightened up version will still taste amazing!

How to Choose Strawberries

It’s easy to go to the grocery store and grab a package of strawberries in a clear plastic container, but that’s not always the best option. If possible, I always recommend that you pick them yourself or at the very least, buy organic.

The main reason for this is that strawberries grow close to the ground, and therefore a lot of pesticides are used on them. Even after washing, they still contain a lot. Picking your own or buying organic not only tastes better, but the strawberries are better for you by far.

If you do buy your strawberries, always buy local. Farmers markets are a perfect place to get some delicious berries. Because they are picked locally, they are often picked at their peak, which means that they will taste so much better!

Colors are important. Berries with white around the stem or in the center weren’t picked at peak, and won’t taste as good. They’re also likely to be harder berries. You’ll find this a lot with strawberries that are picked out of season and imported from some hot climate. In order for them to survive the trip, they are picked before peak, which stops the ripening process.

Size matters. Okay, not all the time, but in general, smaller berries are juicier and more flavorful than larger ones. However, you can still find some varieties of larger berries that taste amazing. Focus on the color rather than the size and you’ll choose the best berries.

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Instant Pot Lemon Butter Chicken

Instant Pot Lemon Blueberry French Toast Casserole

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