So this weekend I made fruit kabobs with a dip for an event.
Well, I kind of invented the dip bc I got the wrong thing at the store. And it turned out kind of yummy but I want to improve on it.
So the real recipe is lowfat yogurt plus mint jelly.
I used 8oz cream cheese, 6 oz mint jelly, juice from one lime.
So, it turned out kinda lumpy (even after using the electric mixer) but still delicious.
I want to improve the recipe by making it with alcohol (rum, I guess?) for grown up parties, and also reducing the lumpiness. So, how do I get rid of the lumps and how much alcohol would I add? Remember, I can't taste test until July so...