Thursday, December 10, 2015

Peppermint Mocha Cheesecake Dip

This was one of our appetizers on Thanksgiving day. It was served with chocolate graham crackers and teddy grahams. A nice sweet treat.

Peppermint Mocha Cheesecake Dip

Yield: About 1 1/2 cups

1/2 cup milk or semi-sweet chocolate chips
4 tablespoons Liquid Peppermint Mocha Coffee Creamer, divided
4 ounces cream cheese, softened (regular or low-fat okay, do not use fat free)
1 cup Cool Whip (regular, light, or sugar-free)

1. Place chocolate chips and 2 tablespoons of creamer in a microwave safe bowl or measuring cup. Heat on high power for 30 seconds. Whisk until smooth, reheating if needed for 15 seconds. Chill until cream cheese mixture is ready.

2. Beat cream cheese with a hand mixer until smooth, about 30 seconds. Mix in 2 tablespoons of the creamer and beat until smooth. Fold in Cool Whip carefully.

3. Place half the cream cheese mixture in a serving bowl. Top with half the chocolate, then repeat. Swirl the top with a knife. Top with crushed candy canes, if desired. Serve with small cookies. Refrigerate any leftovers.

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