Sunny's Nunya Business Lemon Meringue Dip
- Level: Easy
- Yield: 6 to 8 servings
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
Dip:
3 cups (about 12 ounces) finely crushed graham crackers (I like Trader Joe’s Old Fashioned Cinnamon Grahams)
Kosher salt
Two 8-ounce tubs whipped cream cheese
One 10- to 12-ounce jar lemon curd
One 8-ounce tub whipped topping
4 ounces vanilla meringue cookies, coarsely crushed (about 1 3/4 cups)
Dippables:
Apple wedges
Pretzel thins
Stroopwafels
Graham crackers
Directions
- For the dip: Add the graham cracker crumbs to a glass 8-by-8-inch glass baking dish or 9-inch pie plate and lightly press crumbs down with the bottom of a dry measure cup. Sprinkle the crumbs lightly with salt.
- In a stand mixer fitted with a whisk attachment or a bowl with a hand mixer, blend the cream cheese, lemon curd and whipped topping until fluffy and smooth. Using a rubber spatula, spread the lemon curd mixture over the graham cracker base and smooth the top.
- Sprinkle the crushed meringue cookies over the dip and gently press them into the top. Cover and refrigerate for 2 to 3 hours.
- For the dippables: Serve the dip with your choice of apple wedges, pretzel thins, stroopwafels and/or graham crackers.
Cook’s Note
You can make this dip a day ahead and store, covered, in the fridge; just reserve the crushed meringue topping and add it 1 to 2 hours before serving.