Sunny Anderson’s Nunya Business Lemon Meringue Dip | The Kitchen | Food Network

Sunny combines some of her favorite store-bought shortcuts to create a sweet and tart dessert dip that tastes like a popular pie!
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Sunny’s Nunya Business Lemon Meringue Dip
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 6 to 8 servings

Ingredients

Dip:

3 cups (about 12 ounces) finely crushed graham crackers (I like Trader Joe’s Old Fashioned Cinnamon Grahams)
Kosher salt
Two 8-ounce tubs whipped cream cheese
One 10- to 12-ounce jar lemon curd
One 8-ounce tub whipped topping
4 ounces vanilla meringue cookies, coarsely crushed (about 1 3/4 cups)

Dippables:

Apple wedges
Pretzel thins
Stroopwafels
Graham crackers

Directions

For the dip: Add the graham cracker crumbs to a glass 8-by-8-inch glass baking dish or 9-inch pie plate and lightly press crumbs down with the bottom of a dry measure cup. Sprinkle the crumbs lightly with salt.

In a stand mixer fitted with a whisk attachment or a bowl with a hand mixer, blend the cream cheese, lemon curd and whipped topping until fluffy and smooth. Using a rubber spatula, spread the lemon curd mixture over the graham cracker base and smooth the top.

Sprinkle the crushed meringue cookies over the dip and gently press them into the top. Cover and refrigerate for 2 to 3 hours.

For the dippables: Serve the dip with your choice of apple wedges, pretzel thins, stroopwafels and/or graham crackers.

Cook’s Note

You can make this dip a day ahead and store, covered, in the fridge; just reserve the crushed meringue topping and add it 1 to 2 hours before serving.

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Sunny Anderson’s Nunya Business Lemon Meringue Dip | The Kitchen | Food Network

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