Sweeten up your next party with this super easy cookie dough dip! This dessert dip is perfect served with graham crackers and vanilla wafers and it takes just 10 minutes to make! No eggs and no raw flour!Recipe includes a how-to video!
Course Candy, Dessert, dip
Prep Time 10minutes
Total Time 10minutes
Servings 8servings (about ⅓ cup per serving, recipe makes about 2 ½ cups total)
Your favorite dippers - I recommend graham crackersclassic or chocolate, vanilla wafers, pretzels, or even strawberries.
Place flour in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C) (I use an instant-read thermometer to check the temperature). Set aside and allow to cool completely.
Combine cream cheese, butter, sugars, vanilla extract, and salt in a large bowl and use an electric mixer to beat until creamy, smooth, and completely combined. If using a stand mixer, be sure to scrape the sides and bottom of the bowl so cream cheese is smooth and no lumps remain.
Sift cooled flour over the cream cheese mixture (force any lumps through the sifter with a spoon to break them up) and stir until completely combined.
Stir in chocolate chips. Serve immediately or store, covered, in the refrigerator until ready to serve.
Since some flours have been found to be contaminated with E.coli, I recommend always heat treating your flour first to avoid the risk of anyone getting sick. With such a small amount as this recipe calls for it’s simple and quick to do in the microwave, as indicated in the recipe.
This dip may be stored in an airtight container for up to 3 days in the refrigerator. Note that it will often become more firm as it sits, so you may need to let it sit at room temperature for 10-20 minutes and stir again before serving, if making in advance.