Appetizers Dips Gluten-Free Vegetarian

Strawberry Banana Apple Pie Cheesecake Dip

Dip into something delicious with Organic Rice Cake Minis! They add whole grain crunch to whatever you’re craving. Hungry for inspiration? Treat yourself to something decadent with Strawberry Banana Apple Pie Cheesecake Dip! Feeling savory? We’ve got you covered with Artichoke Jalapeno Dip.

Minutes

Servings

¹⁄₄

cup

270

Calories

Ingredients

1

bag

Organic Apple Pie Rice Cake Minis suggested substitutions
1 ¹⁄₂

cups

strawberries
1

cups

butter, unsalted, softened (½ cup reserved, softened)
1

cups

powdered sugar
8

oz

cream cheese, softened
¹⁄₂

cups

banana
2

tsp

vanilla extract

Nutrition Facts

Serving Size: 1/4 cup

Serves: 14

Amount Per Serving
Calories:		270
% Daily Value*
Total Fat: 21g		27%
	Saturated Fat: 12g
	Trans Fat: .5g
Cholesterol: 50mg		17%
Sodium: 75mg		3%
Total Carbohydrate: 21g		8%
	Dietary Fiber: 1g	4%
	Sugars: 12g	24%
Protein: 2g		4%

Instructions

Add 1 bag of Lundberg Organic Apple Pie Rice Cake Minis to a food processor and pulse until the texture is like small crumbs. Add ½ cup butter to a medium sauté pan over medium heat and melt until butter becomes slightly brown. Add the Rice Cake Minis crumbs and sauté for 5 minutes. Set aside.
In a food processor, add strawberries and bananas. Pulse until fully incorporated. Set aside.
In a stand mixer, add cream cheese and butter. Mix on high for 3 minutes. Add vanilla extract, powdered sugar and strawberry mixture. Mix on high for an additional 3 minutes.
In a shallow bowl, add crumb mixture to the bottom and layer the cheesecake mix on top. Add another layer of crumb mixture and layer the rest of the cheesecake mix on top. Refrigerate for at least 30 minutes. Enjoy!