10 oz. raspberries (I use fresh, but frozen are fine if defrosted)
4 oz. softened cream cheese
1 cup vanilla yogurt
2 tablespoons cranberry juice
Place raspberries and juice in a blender. Add cream cheese. Blend on low speed until smooth. Add yogurt and blend until all ingredients are mixed and smooth. Serve chilled. Tip: if you add more yogurt, the dip is softer; adding more cream cheese makes it thicker. Note: color of dip will vary from the photo!