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!
Too buttery. Used half of what it called for and it still tasted too strong.
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!
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!!!
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.
Just what I was looking for!!! Easy and tasted GREAT:)
* 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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