1¼ cups confectioners' sugar
½ cup sour cream
¾ teaspoon pure vanilla extract
Zest of 1 lemon
1 cup strawberry preserves
Graham crackers, as needed for serving
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the sour cream, vanilla extract and lemon zest, and mix to combine, 1 minute more. Transfer the mixture to a serving bowl and gently stir in the preserves so they’re swirled throughout. Serve immediately with graham crackers for dipping. Store leftovers in an airtight container in the refrigerator for up to three days (bring to room temperature before serving).