Description
Mint Chocolate Chip Cheesecake Dip is an easy no-bake dessert dip that is cool and creamy with a hint of peppermint flavor. This easy recipe is perfect for parties or a sweet treat for St. Patrick’s Day!
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ tsp peppermint extract
- ¼ tsp green food coloring
- 8 oz Cool Whip, thawed
- ½ cup mini chocolate chips
Instructions
1. Add cream cheese to a medium mixing bowl and beat until smooth.
2. Add in powdered sugar and mix until creamy and all lumps are gone.
3. Add peppermint extract and green food coloring, then beat well to combine.
4. Gently fold in the Cool Whip and mini chocolate chips until fully incorporated.
5. Refrigerate until ready to serve. Transfer to a serving bowl and top with additional mini chocolate chips before serving.
Notes
Make sure the cream cheese is fully softened for easy mixing and the whipped topping is thawed.
You can use either peppermint or mint extract; if using peppermint oil, use a smaller amount as it’s more concentrated.
Homemade whipped cream can be substituted, but it may not hold its fluffiness as well as Cool Whip.
This dip is great served with cookies, graham crackers, or fruit.