Lemon Poppy Seed Dip Food

LEMON-POPPY SEED FRUIT DIP

Steps:

• Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

LEMON-POPPY SEED ROLLS

Steps:

• Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚ F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
• Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
• Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours.
• Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
• Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 350˚ F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls.

POPPY SEED DIP

Steps:

• Beat ingredients together.
• Chill.

POPPY SEED FRUIT DIP

Steps:

• Combine yogurt, cheesecake pudding mix, and poppy seeds in a small bowl; stir to combine. Mix in milk, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to serve.

LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
• In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
• Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.

LEMON POPPY SEED PUFFS

Steps:

• Heat oven to 375°F.
• In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
• In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
• Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
• Fill each opening with 2 rounded tablespoons cream cheese mixture.
• Press edges firmly to seal.
• Dip filled biscuits in melted butter; coat with poppy seed mixture.
• Place in ungreased jumbo nonstick muffin cups.
• Bake 13 to 17 minutes or until puffed and golden brown.
• Cool 10 minutes.
• Run knife around edge of each puff to loosen; remove from muffin cups.
• Serve warm.
• Store in refrigerator.

LEMON POPPY SEED TRUFFLES

Steps:

• Cream together the Neufchatel cheese, poppy seed, lemon juice, and zest. Add the icing sugar to thicken up the mixture (add 1 more tbsp if you want it sweeter). Put in the fridge to set - about 2 hours.
• Line a cookie tray with wax paper. Using small scoop (about 1 tbsp), make small balls of the truffle mixture (or you can just scoop out 1 tbsp at a time and roll into a ball between your palms).
• As you finish the tray, put it in the fridge for about 15 minutes to be ready for dipping.
• Melt the chocolate in a double boiler or the microwave and have the sprinkles in a bowl. Using a fork, dip each truffle into the white chocolate and then the sprinkles and return to tray to set (I like to dip just the top half and have the bottom half "naked", with the chocolate kind of running down it).
• To serve, put the truffles in little foil candy cups and put on a serving tray or in a gift box to give away!

FRESH LEMON POPPY SEED DIP FOR FRUIT

Steps:

• Whisk all ingredients together until smooth.