Watermelon Basket

1 large watermelon (10 pounds)
1 medium honeydew, cut into balls
3 cups white cranberry juice
1 cup light corn syrup
2 tablespoons lime juice

Fruit Dip
1 package (8 ounces) cream cheese, softened
1/4 cup milk
3 tablespoons sugar
3 tablespoons lemon juice
3/4 teaspoon ground cardamom

Cut a thin slice from the bottom of watermelon with a sharp knife so it sits flat. Mark horizontal cutting line 2 in. above center and around the melon (see diagram below).

For handle, score a 1-1/2-in.-wide strip across the top of melon, connecting both sides to the horizontal line. With a long sharp knife, cut all the way through the rind above the cutting line in a zigzag pattern.

Carefully lift off the side pieces. Remove fruit from both sections and cut into balls. Refrigerate the basket.

In a large bowl, combine watermelon and honeydew balls. In another bowl, whisk cranberry juice, corn syrup and lime juice until blended; pour over melon balls. Cover and chill for 3 hours.

Drain; spoon melon into watermelon basket. In a small mixing bowl, beat the cream cheese and milk until smooth. Beat in sugar, lemon juice and cardamom; serve with melon. Makes 32 servings.