W - Vintage Avocado-Orange Fruit Dip

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W is for whipped topping, used in this case to create a creamy, pastel-green, retro dip with a little hint of citrus.  Dream whip has been around since the '50s, but this is the first time I have ever used it!  Technically the ingredients aren't great for us, but for a once a year thing, it's okay.  I suspect this would work fine with Tru-Whip or Cool-whip as well as lightly sweetened stabilized whipped cream.  I found the recipe in an old cookbook of honey recipes published in 1978.  I guess the convenience of having a packet that can be whipped up with just milk on hand into a whipped topping alternative to whipped cream is the draw for Dream Whip.  It was fun to try out the retro way and everybody liked this dip!  I would go with Tru-whip or stabilized whipped cream for our sensitivities in the future, just to be kind to our bodies.  The Dream whip has a lighter texture than whipped cream or Cool whip; very interesting and cloud-like.  Definitely reminiscent of the whips that they use in smoothie bars in terms of flavor.
It reminded my youngest very strongly of her favorite smoothie from a local smoothie bar.  I think it is the tropical fruit mixed with the whey protein in the smoothie that is similar to the avo-orange mixed with the whip powder.  You can taste the avocado in the dip, along with the orange, and it is a subtle extra flavor.  I am actually surprised at just how much avocado tastes like slightly green banana.  Anyway, it is nicely complementary to whatever it is served with.  And hey, 20 grams of fiber from the avocados!  What other fruit dip is going to give you that?


Let's address the issue of browning with avocados.  That's why I added the Fruit Fresh to the original recipe.  You can make a half batch to use up more quickly, just fold in only half the batch of Dream Whip.  Fair warning, without the Fruit Fresh or ascorbic and citric acid, this will brown after a handful of hours, even sealed.  Fruit Fresh is the easiest option, though Ball has discontinued their version and just calls for the individual acids now in their canning books.  This brand is supposed to be equivalent.  If you don't want to deal with the powder, try subbing 2 tbsp lemon juice for half the orange juice for a few more hours of green.
 
Vintage Avocado-Orange Fruit Dip
makes ~3½ cups, around 14 servings

1 envelope Dream Whip Whipped Topping Mix (from a standard 2.6 oz box)
½ cup cold milk
¼ tsp vanilla extract
2 ripe avocados, pitted and peeled
¼ cup honey (~84g)
¼ cup orange juice (or 2 tbsp orange juice + 2 tbsp lemon juice if not using Fruit Fresh)
2 tsp fresh lemon juice
1½ tsp Fruit Fresh or ¼ tsp ascorbic acid* + ⅛ tsp citric acid (optional)
Fresh strawberries, sliced bananas (tossed with a splash of lemon juice), fresh pineapple chunks, fresh grapes, berries, apples, Nilla wafers or graham crackers

optional: toasted almonds (slivered or sliced)

In a medium sized chilled bowl, combine the Dream Whip powder, cold milk, and vanilla extract. Whip according to package directions until stiff peaks form. Cover and chill in the refrigerator for 4–5 minutes to let it stabilize.

In another medium bowl, mash the avocados with the lemon juice and then beat until completely smooth.  Whisk in the honey, orange juice, and lemon juice until the mixture is smooth and lump-free.  (If using fruit fresh, dissolve in the orange juice.)  I recommend an immersion blender to get it really smooth. 

Using a rubber spatula, gently fold the avocado mixture into the chilled whipped topping until just combined and a uniform pale green. Don't over-mix, or the dip will deflate.

Serve immediately, or transfer to an airtight container. If saving for later, press a piece of plastic wrap directly onto the surface of the dip before sealing the lid to help prevent browning. Technically the dip can hold in the fridge for up to 24 hours but will have the best color the day it is made and when kept chilled.  To really preserve the color more than a few hours, the fruit fresh is not optional as it provides necessary acidity and antioxidant properties.  There is a ton of air whipped into Dreamwhip and air (oxygen) is what causes browning (oxidation).  Same for Coolwhip and whipped cream but the dip benefits from the light texture added by the whipped topping.

Pretty interesting product!  Cloud-like
texture almost like French meringue.


Avocados and orange juice.

Beautiful pale green color together!

Kiddo really liked it with apple slices.

* Ascorbic acid is Vitamin C and can be obtained by ordering or by crushing vitamin C tablets (two 500mg tabs for equivalent).  It traps the oxygen as an antioxidant to prevent browning.  The citric acid lowers the pH to inhibit enzymatic browning.  I keep buffered C powder on hand to reduce allergic reactions and that requires a skosh more; ⅜ tsp vs ¼ tsp.

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with W or include ingredients or methods that begin with W:

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