Cream Cheese & Strawberry Probiotic Dip

Cream Cheese & Strawberry Probiotic Dip

  • Healthy Eating

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    It's summertime. It's hot. Everyone's soaking in the pool or hanging out on the patio. It's always a delight to enjoy a good meal in glorious weather. The word “dip” also finds its way into the culinary world. For example, there are sauces, used as condiments that can be used as dips for vegetables and even fruit!

    Introducing this summer's favorite dip for any fruit! It's sure to satisfy both adults and children alike. This recipe is a perfect blend of cream cheese, cashews, oats, and probiotics. A taste reminiscent of good old cheesecake. It's enough to make your taste buds go wild. Not to mention a delicious way for the whole family to enjoy the benefits of probiotics. The benefits of probiotics for digestive health are well known. In fact, each bottle of Bio-K+ Strawberry fermented dairy drinkable probiotic contains three exclusive, clinically proven strains with a minimum of 50 billion live and active beneficial bacteria. A tasty dip that's good for you and your gut!

    INGREDIENTS (1¼ cups – SERVES 4)

    1 bottle of Bio-K+ Strawberry fermented dairy drinkable probiotic

    250 g cream cheese

    2 tbsp. maple syrup

    ¼ cup raw cashews (un-roasted and unsalted)

    2 tbsp. old-fashioned rolled oats

    ½ tsp. ground cinnamon

    1 large pinch of sea salt


    Crumbled graham crackers, to taste

    1. In a small blender, blend all ingredients except topping until perfectly smooth. Pour into an airtight container and refrigerate for at least 30 minutes.
    1. Just before serving, pour into a bowl and garnish with crumbled graham crackers. Serve with fruit of your choice.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
    View all articles by Geneviève Plante
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