Guys, this is going to be my dessert of the summer. Ridiculously easy and so good, these are the perfect dessert for a barbecue.
My kids pretty much dove into this. I mean, warm, sticky doughnuts with a cool strawberry-basil dip – what’s not to love?
But, let’s go back to the super easy aspect for a minute. The dip is just four ingredients and can be mixed up ahead of time. (You’ll want to bring it to room temperature before serving so it’s not to thick to dip, though.)
And the doughnuts? They’re store-bought. My Walmart always has these on the “we made too much cart” for a few dollars a dozen. I’ve never thought of them as anything special, but once you pop them onto the grill? Oh my goodness what a transformation!
The heat of the grill makes them soft and melts the glaze into gooey goodness. Paired with the cool, less-sweet dip, it’s really an amazing mouthful.
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Grilled Doughnuts with Strawberry Basil Dip
12 Glazed Doughnuts
4 oz. cream cheese, at room temperature
1 cup chopped strawberries
1 Tbsp. packed basil
3 Tbsp. honey
In a food processor or blender, combine the cream cheese, strawberries, basil and honey. Process until well combined and smooth. If grilling the doughnuts immediately, set aside. If you’re making it ahead, refrigerate it and then bring it to room temperature before serving.
To grill the doughnuts, preheat the grill to medium-high heat and spray with non-stick spray.
Add the doughnuts and cook for 30 seconds – 1 minute per side, watching to make sure they don’t burn. You want them warm and the icing melt-y, but they don’t really need to cook.
Serve the warm doughnuts immediately with the strawberry-basil dip.
adapted from Better Homes and Gardens