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!
Myg kids did not enjoy this
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!
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!!!
A hit at a teenager birthday party. I preferred it with 1/2 the butter, but I'm not a butter fanatic either. Instead everyone at the party loved it as is, so 5 stars is is! It's a fool proof way to serve a cheesecake flavour without needing to bake. It is also nice to serve with different types of cookies (also accommodating gluten free, nut free and other special diets). I topped some of them with toasted almonds, some with strawberry preserves and some as is. The top favourites for "scoops" were graham crackers and Pavesini! Thank you Angela Naumann for your recipe.
I LOVE this recipe - It appeared in a Parenting Magazine years ago, just after my daughter was born and I've been making it ever since. I usually just add a tablespoon of butter (if any at all) You won't miss it! I also cut down on the chocolate chips (personal preference)
amazing!! substitute a 1/4 cup of the chocolate chips for cinnamon chips for a broader, richer flavor.
* 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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