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've been making this recipe for years. It is always a homerun!
I have been making this for many years! You can always substitute chocolate chips for 2tsp of pumpkin pie spice!
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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