Description
This Mint Chocolate Cheesecake Dip is a festive and creamy dessert perfect for holiday gatherings or anytime you want a refreshing and indulgent treat. Combining smooth cream cheese with peppermint extract, a hint of green food coloring, and mini chocolate chips, this no-bake dip is easy to make and delightful served with cookies, crackers, or fruit.
Ingredients
Scale
Cheesecake Dip
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- ½ tsp peppermint extract
- ¼ tsp green food coloring
- 8 oz Cool Whip (thawed)
- ½ cup mini chocolate chips
Instructions
- Beat Cream Cheese: Add the softened cream cheese to a medium mixing bowl and beat until it becomes smooth and creamy, ensuring no lumps remain.
- Add Powdered Sugar: Mix in the powdered sugar thoroughly until the mixture is creamy and lump-free for a perfect sweetness balance.
- Incorporate Flavor and Color: Stir in the peppermint extract and green food coloring, and beat well to combine and evenly distribute both flavor and color.
- Fold in Cool Whip and Chocolate Chips: Gently fold in the thawed Cool Whip and mini chocolate chips until everything is well combined, maintaining a light and fluffy texture.
- Chill Before Serving: Refrigerate the dip until ready to serve. When serving, transfer to a serving bowl and optionally top with additional mini chocolate chips for extra chocolatey goodness.
Notes
- Soften the cream cheese at room temperature for easier mixing.
- Use high-quality peppermint extract for the best flavor; adjust amount based on preference.
- Cool Whip can be substituted with whipped cream or a dairy-free whipped topping if desired.
- Serve with graham crackers, pretzels, cookies, or fresh fruit for dipping.
- Keep refrigerated and consume within 3-4 days for optimal freshness.
