Orange Liqueur Fruit Dip Recipes

ORANGE DIP FOR FRUIT

Steps:

• In a large bowl, whisk orange juice and dry pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.

ORANGE LIQUEUR FRUIT DIP

Steps:

• Place all ingredients in a bowl, whip with electric beaters until the mixture thickens (this can take up to 10 minutes.
• Serve with a platter of fresh fruit chunks.

FLUFFY FRUIT DIP

Steps:

• In a large bowl, fold together the marshmallow creme and cream cheese.
• Stir in grated zest and liqueur or juice. Refrigerate until chilled.

ORANGE CHOCOLATE CANNOLI DIP

Steps:

• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes.
• Pulse the ricotta, confectioners' sugar, orange zest, orange liqueur, if using, and vanilla in a food processor until smooth. Add the chocolate and pulse until well combined. Transfer to a small serving bowl and sprinkle with a little more orange zest. Refrigerate until ready to serve. (Dip can be made up to 1 day ahead and kept refrigerated in an airtight container.)
• Heat about 1/2 inch oil in a large skillet over medium-high heat until it reaches 350 degrees F and line a tray with paper towels. Working in batches, fry the wonton wrappers, turning once, until crispy and golden brown on both sides, 1 to 1 1/2 minutes per batch. Transfer to the lined tray.
• Dust the fried wonton wrappers with confectioners' sugar and serve with the chocolate orange dip.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

ORANGE FRUIT DIP

Steps:

• In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Cover and refrigerate for at least 4 hours. Serve with fresh fruit.