Lemon Raspberry Dip

lemon raspberry dip with graham crackers 1

creamy, sweet and tart – and ready in just a few minutes!


  • box lemon cake mix
  • 32 oz. container vanilla Greek yogurt
  • 8 oz. tub whipped topping
  • 1/2 c. raspberry preserves
  • dippables: graham crackers, fresh fruit, animal crackers, wafer cookies, etc


  1. Stir together vanilla Greek yogurt and whipped topping.
  2. Stir in lemon cake mix.
  3. Heat 1/2 cup of raspberry preserves in microwave for 30 seconds. Stir until smooth.
  4. Stir 1/4 cup preserves into lemon dip.
  5. Dollop the remaining raspberry preserves in 4 or 5 blobs on top of the dip. Use a knife to swirl the preserves through the top, back and forth, and then up and down, across the dip.
  6. Refrigerate for at least an hour before serving.
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