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Key Lime Pie Dip

Key lime pie dip is a bright, creamy no-bake dip made with cream cheese, sweetened condensed milk, and fresh key lime juice for a smooth pale-green texture. Chill it until set, then top with buttery graham cracker crumbles and extra lime zest for a party-ready cheesecake dip feel.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Key lime dip base
  • 8 oz cream cheese softened
  • 1 can (14 oz) sweetened condensed milk
  • 0.333 cup fresh key lime juice about 10-12 key limes
  • 2 tbsp lime zest
  • 1 tsp vanilla extract
  • 1 cup whipped topping folded in
Topping and dipping
  • 0.5 cup graham cracker crumbs
  • 2 tbsp butter melted
  • 1 extra lime zest for garnish
  • 1 Graham crackers for dipping
  • 1 strawberries for dipping
  • 1 apple slices for dipping

Equipment

  • 1 stand mixer

Method
 

Make the key lime dip
  1. Beat the cream cheese until completely smooth.
  2. Add the sweetened condensed milk, fresh key lime juice, lime zest, and vanilla extract, then beat until smooth and well combined.
  3. Fold in the whipped topping until light and airy.
  4. Transfer the dip to a wide serving bowl, smooth the top, and refrigerate for at least 1 hour to set.
Add the topping and serve
  1. Mix the graham cracker crumbs with the melted butter and press or sprinkle them over the top of the dip.
  2. Garnish with extra lime zest and serve with graham crackers, strawberries, and apple slices for dipping.

Notes

Pro tip: Soften the cream cheese fully before mixing so the dip stays silky with no lumps. Refrigerate in a covered container up to 3 days; it does not freeze well due to texture changes. For a tangier, less sweet result, use reduced-fat cream cheese (still use condensed milk) to slightly lighten the flavor.