Recipe by Angela Naumann
"This dip is addicting! Imagine a chocolate chip cheesecake batter that is safe to eat. Served with graham crackers, this dip will quickly become a family favorite. Keep refrigerated until ready to serve."
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cream cheese, softened
unsalted butter, softened
miniature semisweet chocolate chips
This is a must-have on the holiday buffet table!
I have been making this for many years! You can always substitute chocolate chips for 2tsp of pumpkin pie spice!
I've been making this recipe for years. It is always a homerun!
Kids thought it was great, to me it had to much butter so next time I will use half the butter.
Always a popular offering! And so easy! The only thing I changed was to only put 1/4 stick of butter in it; a whole stick just sounded like overkill. Had requests for the recipe. Thanks!
Now that I know my friends & family love this I have quadruple the recipe. It's a huge it in our family.
Love this with animal crackers!! Added an extra tablespoon of brown sugar and instead of mini choc chips I chopped up my Ghirardelli 60% cocoa chips...yummy!!!
My husband found this recipe from a friend who posted it on Facebook and we just tried it today. It's amazing! So easy to make and delicious. This will be the dip that I bring for holidays and other social events from now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cheesecake Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 201
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