Fruit Kabobs with French Cream Dip

I used to teach kindergarten in San Diego.  Whenever we had any sort of potluck, another staff member always brought fruit with the yummiest tasting dip.  Everyone in the staff room would devour it and there were several attempts made by many teachers to get the recipe but she wouldn’t budge, it was top secret.  Although I don’t have her “secret recipe”, I would have to say that this one I’ve adapted from Paula Deen tastes just about the same.  It is a great dip to serve with fruit kabobs or a fresh fruit platter.  My kids prefer the kabobs because making patterns and sliding fruit onto a stick is a whole lot of fun for a 2 and 4 year old :)
French Cream
1 (8 oz.) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
Whip cream and sugar together until it forms soft peaks.
Beat the cream cheese with powdered sugar.  Then add the whipped cream and mix until smooth.
For the fruit kabobs, you will need a colorful variety of fresh fruit and some skewers.
Thread the fruit onto the kabobs.
Serve the fruit kabobs with the French Cream Dip for a tasty appetizer or side.
Source:  adapted from Paula Deen

You'll like these too!

Leave a Comment


CommentLuv badge


  1. 1
    Cindy M says:

    Hey that looks awesome,yummy! Dad wants to know why you didn't think of this a couple days ago, when we were there.

  2. 2
    Tammy says:

    I can tell you its not THIS recipe, but I make the same one.  I can also tell you that you are close in the ingredients, but its WAY simpler.  Try equal parts fluff and cream cheese(whipped works best).  Just mix them together and you get the dip!  She probably didn’t want you to know that it was FLUFF!

  3. 3
    Sherilyn says:

    Ahhh, it’s always nice to have a shortcut, (Fluff) BUT, I’ll bet you anything that the ingredients in fluff are somewhat disgusting! High fructose corn syrup anyone? Or things we cannot even pronounce; I always like being able to make my own sugary additions as I feel guilty enough eating the sugar with the fruit, but at least it’s purer than adding a lot more gunk than is absolutely necessary to get the sweetness in. :) Whew.