Wednesday, January 7, 2015

What We are Eating - Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip
adapted from A Pumpkin and a Princess
It's that time of year - the time of lots of new appetizers!  This is a dip that I made for New Years Eve and it is fantastic.  It's soft and creamy and has just the right amount of mind and chocolate included.  I could eat it with a spoon but I did actually use 'Nilla Wafers to dip with instead :-)  

  • 8 ounces cream cheese, softened
  • ½ cup marshmallow fluff
  • ½ cup cool whip
  • ½ cup powdered sugar
  • 1 cup Andes peppermint baking chips
  • ½ cup miniature chocolate chips
  1. In a stand mixer beat cream cheese until light and fluffy.
  2. Add in marshmallow fluff and cool whip.
  3. Slowly add powdered sugar until well combined.
  4. Fold in Andes and chocolate chips.
  5. Chill for at least 2 hours before serving.