Due to my new found obsession with all things key lime pie, I am just ecstatic about this dip. Why? well, because not only is this the absolute easiest dip I’ve ever made with the fewest ingredients, but y’all, this dip tastes exactly like key lime pie.
I’m not even exaggerating, this dip tastes precisely like a freshly baked key lime pie without any of the hassle. When I say I couldn’t quit eating this dip, I am not even a little bit exaggerating–seriously, can y’all tell how much I love this dip?!
Also, the added whipped cream piped around the edge of this dip and the crumbled graham crackers on top of that put this over the edge of awesomeness.
Please, if you love key lime pie, you’re going to devour this dip, and with two whole ingredients there’s no reason not to go and make it (seriously, today isn’t soon enough). This is going to make for a very Happy Monday to you guys! 🙂
sweetened condensed milk…mmmm…
into your pan or bowl, and into the fridge to hang out for a while…
now for some whipped cream…heavy whipping cream, sugar and whip, whip, whip…
- 1 Cup of Key Lime Juice.
- 2 (14 Ounce) Cans of Sweetened Condensed Milk.
- 2 Cups of Heavy Whipping Cream, For Garnish (Optional).
- 1 Cup of Granulated Sugar, For Garnish (Optional).
- Graham Crackers, For Dipping.
- 9" Pie Dish.
- Mix the key lime juice and the sweetened condensed milk together until well blended.
- Pour your key lime mixture into your pie pan and refrigerate for at least 3 hours to set up.
- After setting up, if you would like to garnish your dip with whipped cream, place your 2 cups of heavy whipping cream and sugar in a bowl with a hand mixer or stand mixer with whisk attachment and beat until stiff peaks form.
- I piped my whipped cream with a Wilton disposable bag with an open star tip, then crumbled some graham crackers on top of the whipped cream.
- Then enjoy with some graham crackers.
Marie says
Yum! I wonder how this would turn out with a dairy-free condensed milk. Delish!
Holly says
Hey Marie! I honestly have no idea since I’ve never used dairy-free cm, but I can’t imagine it would be much different 🙂 Let me know how it turns if you make it.