Sunny Anderson's Nunya Business Lemon Meringue Dip | The Kitchen

Sunny combines some of her favorite store-bought shortcuts to create a sweet and tart dessert dip that tastes like a popular pie! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/41rUytl Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #LemonMeringueDip Sunny Anderson's Nunya Business Lemon Meringue Dip | The Kitchen | Food Network https://www.youtube.com/watch?v=SP5PUT3XJU0