• 2 Packages (6 ounces each) Driscoll’s Blueberries, divided
  • 1/2 Cup water
  • 1 Tbsp. granulated sugar
  • 1/2 Package (8 ounces) cream cheese, softened
  • 1/2 Package (8 ounces) mascarpone cheese, softened
  • 1/2 Cup confectioners’ sugar
  • 1/2 Tsp. vanilla extract
  • 1 Tsp. lemon zest
  • 1/4 - 1/2 Cup whipped cream
  • Assorted cookies and crackers
  • 1 Tbsp. heavy cream
  1. PLACE 1 package blueberries into a small saucepan.
  2. ADD 1/2 cup water and 1 tablespoon granulated sugar.
  3. BRING blueberry mixture to a boil.
  4. ALLOW mixture to cook undisturbed for 5-10 minutes or until berries have released their juices and the water is the same color as the berries.
  5. STRAIN syrup and discard berry solids.
  6. CHILL syrup in refrigerator until cool.
  7. PLACE 4 ounces cream cheese into a medium bowl.
  8. ADD 4 ounces mascarpone cheese.
  9. BEAT with a handheld mixer for about 2 minutes or until smooth and creamy.
  10. ADD 1/2 cup confectioners’ sugar and BEAT again to combine ingredients.
  11. ADD 1/2 teaspoon vanilla extract, 1 tablespoon heavy cream, and 1 teaspoon lemon zest.
  12. BEAT again to combine ingredients.
  13. FOLD IN whipped cream slowly, starting with 1/4 cup.
  14. ADD more whipped cream as desired for taste and texture.
  15. PLACE cheesecake dip into a serving bowl.
  16. DRIZZLE blueberry syrup over cheesecake dip.
  17. SPRINKLE generously with fresh blueberries.
  18. SERVE with cookies and crackers.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g