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 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!
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:)
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!
Kids thought it was great, to me it had to much butter so next time I will use half the butter.
* 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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