Mint Chocolate Chip Cheesecake Dip
Ingredients:
8 oz (1 block) full-fat cream cheese, softened to room temperature
1 cup powdered sugar (confectioners’ sugar), sifted
½ teaspoon pure peppermint extract (adjust to taste)
¼ teaspoon gel-based green food coloring (for a vibrant hue without altering texture)
8 oz (1 tub) frozen whipped topping (e.g., Cool Whip), fully thawed
½ cup mini semi-sweet chocolate chips, plus extra for garnish
Instructions:
Soften & Sweeten: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and lump-free, about 2 minutes.
Flavor & Color: Gradually add the sifted powdered sugar, beating on low speed until fully incorporated. Increase speed to medium and beat for another minute until light and fluffy. Add the peppermint extract and green food coloring. Beat until the color is evenly distributed and the mixture is uniformly minty green.
Fold for Fluff: Switch to a silicone spatula. Gently fold in the thawed whipped topping in two additions, using a figure-eight motion to keep the mixture airy and prevent deflation. Once mostly combined, fold in the ½ cup of mini chocolate chips until evenly dispersed.
Chill & Set: Transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
Serve & Enjoy: Just before serving, sprinkle the top with additional mini chocolate chips for visual appeal and extra crunch. Serve chilled with your favorite dippers.