- Cream the Base – In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Sweeten It – Add the brown sugar and vanilla extract, mixing well until fully incorporated.
- Add Dry Ingredients – Gradually mix in the flour and salt, stirring until you have a thick, cookie dough-like consistency.
- Adjust Consistency – If needed, add 1-2 tablespoons of milk to reach your desired dip texture.
- Fold in the Chocolate Chips – Gently mix in the chocolate chips.
- Chill and Serve – Refrigerate for at least 15-20 minutes for the best texture, then serve with your favorite dippers!
Serving Suggestions
This dip pairs perfectly with:
- Graham crackers
- Apple slices
- Pretzels (for a sweet & salty combo!)
- Strawberries or banana slices
- Vanilla wafers
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- Let it sit at room temperature for a few minutes before serving if it firms up too much.
Variants & Customizations
- Healthier Version – Swap butter for almond butter and use Greek yogurt instead of cream cheese.
- Vegan Option – Use dairy-free cream cheese, vegan butter, and plant-based chocolate chips.
- Protein-Packed – Mix in a scoop of vanilla protein powder for an extra boost.
- Nutty Twist – Stir in crushed nuts or peanut butter for added flavor.
FAQ
Q: Is it safe to eat raw flour?
A: Raw flour can contain bacteria, so it’s best to heat-treat it first! Simply bake it at 350°F (175°C) for 5 minutes or microwave it for 30-60 seconds until warm. Let it cool before using.
Q: Can I make this dip sugar-free?
A: Yes! Use a sugar substitute like monk fruit sweetener or stevia.
Q: Can I use almond or oat flour instead of all-purpose?
A: Absolutely! Oat flour is a great gluten-free option that keeps the dip smooth and creamy.
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