Sunday, November 23, 2014
Peppermint Cheesecake Dip
1 8 oz block cream cheese, softened
1/2 cup powdered sugar
3/4 cup crushed peppermint or andes peppermint baking chips
4 oz cool whip (1/2 a tub)
1/4 cup crushed peppermint- saved for topping
for extra flavor can add one of the following but not required: 1 tsp vanilla extract (for extra sweet) or 1 tsp mint extract (extra mint flavor)
Mix first 4 ingredients until smooth and top with remaining 1/4 cup peppermint.
Variations:
-Exclude cool whip and shape mix into a ball and roll in crushed mints and white chocolate chips
Serve with Chocolate graham crackers and/or chocolate covered pretzels
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