Monday, February 27, 2012

Cookie Dough Dip

This taste like dipping a graham cracker straight up in cookie dough. Except this dip is a little creamier and egg-free! Wooooo. That's right. & It's super easy. I made it for a party and everyone loved it. It keeps in the fridge well for about 5 days. Here's what you need
Cream cheese, butter, vanilla, brown sugar, powdered sugar, and chocolate chips. Melt together butter and brown sugar in a small pot
 Bring to a boil. Remove from heat and let cool. Whisk in vanilla
While it is finishing cooling, beat together cream cheese and powdered sugar in a medium-size bowl
When the butter mixture is completely cooled, add it to the cream cheese mixture, along with the chocolate chips
Beat all the ingredients together until well combined. The reason the butter mixture must be cool is so it will not melt the chocolate chips or the cream cheese. It is very important. Patience's is a virtue :) Anyways, refrigerate dip for about 30 minutes to set up. Scoop into a pretty serving bowl and serve!
I served mine with graham cracker sticks, vanilla wafers, and animals crackers. Enjoy!

"safe to eat" Cookie Dough Dip 
1 stick butter
1/4 cup brown sugar
1 tsp. vanila
1 (8 oz) block cream cheese
1/2 cup powdered sugar
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips

Melt butter and brown sugar together in a saucepan. Bring to a quick boil. Remove from heat, add vanilla. Let cool and set aside. In a large bowl, whip together cream cheese and powdered sugar. Add cooled butter mixture. Beat in until well combined. Fold in chocolate chips. Scoop into a pretty little bowl, refrigerate until ready to serve! Serve with graham crackers, vanilla wafers, animal crackers, etc. Enjoy :)

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