Creamy dips were standard fare at cocktail parties in the 1950s. They were usually served with plain crackers or potato chips, but you might also like to serve them with pita triangles or a platter of sliced fresh vegetables.
250 g cream cheese, at room temperature
1/2 cup plain yoghurt
2 tablespoons honey
2 tablespoons milk
1 tablespoon lime juice
1 teaspoon vanilla extract
Pinch of ground mace or grated nutmeg
1/4 teaspoon grated lime rind
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Beat the cream cheese in a small bowl with an electric mixer. Add the yoghurt, honey, milk, lime juice, vanilla and mace and beat until creamy. Stir in the lime rind. Cover and refrigerate for at least 1 hour. (This dip will keep for 2 days.) You can serve this dip with an assortment of fresh fruits, such as strawberries, pineapple, pawpaw, kiwi fruit and melon.