Mint Chocolate Cheesecake Dip (Print Version)
# Ingredients:
→ Dip Base
01 -
1 (8-ounce) package cream cheese, softened
02 -
½ cup powdered sugar
03 -
¼ teaspoon mint or peppermint extract
04 -
1 (8-ounce) container refrigerated whipped topping, thawed
05 -
6 drops green food coloring
→ Mix-ins and Garnish
06 -
1 cup creme de menthe bits (like Andes Mints bits), plus extra for garnish
# Instructions:
01 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 1-2 minutes until it becomes smooth and creamy. Make sure there are no lumps.
02 -
Add the powdered sugar and mint or peppermint extract to the cream cheese. Beat on low speed until well combined and smooth.
03 -
Add the thawed whipped topping and green food coloring to the mixture. Beat on low speed until everything is combined and the color is uniform throughout. Be careful not to overmix, as this can deflate the whipped topping.
04 -
Using a rubber spatula, gently fold in the creme de menthe bits (Andes Mints bits) until they are evenly distributed throughout the dip.
05 -
Transfer the mixture into a serving dish or bowl. Sprinkle additional creme de menthe bits on top for garnish. You can serve the dip immediately, or cover and refrigerate until ready to serve.
# Notes:
01 -
This dip can be made up to 24 hours in advance and stored covered in the refrigerator.
02 -
Serve with graham crackers, chocolate cookies, pretzels, strawberries, or apple slices for dipping.
03 -
For a boozy version, you can add 1-2 tablespoons of creme de menthe liqueur (reduce extract accordingly).