Christmas Cookie Dip
A quick dessert dip made by folding whipped cream into sweetened cream cheese and mixing in holiday sprinkles.
Ingredients
- 8 ounces cream cheese softened, 225 g
- 2 cups powdered sugar 240 g
- 2 teaspoons vanilla extract 10 ml
- 1/2 cup heavy whipping cream cold, 120 ml
- 1/4 cup Christmas sprinkles plus more for garnish, 40 g
Instructions
- Pour the cold heavy whipping cream into a mixing bowl. Use an electric mixer on medium-high speed to whip the cream until stiff peaks form, about 3 minutes. Set the bowl aside.
- In a separate large bowl, beat the softened cream cheese and vanilla extract together on medium speed until smooth and creamy.
- Turn the mixer to low speed and gradually add the powdered sugar to the cream cheese mixture. Beat until the sugar is fully incorporated and the mixture is smooth.
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until no streaks of white remain.
- Fold in the Christmas sprinkles. Transfer the dip to a serving bowl and garnish with a few extra sprinkles on top before serving.
Notes
Make sure the cream cheese is fully softened to room temperature to prevent lumps in your dip.
Use cold heavy whipping cream right out of the fridge. Warm cream will not whip properly.
Avoid using nonpareil sprinkles as their color bleeds quickly into the white dip. Jimmies or shaped quins work much better.