Description
A safe, no-bake edible cookie dough dip made with heat-treated flour and cream cheese. It’s creamy, sweet, and perfect for game day snacking with graham crackers or fruit.
Ingredients
Scale
- 8 ounces (225g) full-fat block cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- ½ cup (60g) heat-treated flour
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 cup (170g) semi-sweet chocolate chips
- Powdered sugar (amount implied by instructions, typically 1-2 cups based on texture)
Instructions
- Heat treat the flour by microwaving on high for 1-2 minutes (stirring every 30 seconds) until it reaches 160°F (70°C). Let it cool completely.
- In a large mixing bowl, beat the softened butter and cream cheese on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides.
- Add powdered sugar and vanilla extract. Beat on low until combined, then increase to medium speed and beat for another minute until fluffy. Scrape sides again.
- Gently fold in the cooled heat-treated flour using a spatula until incorporated.
- Fold in the chocolate chips gently, ensuring they remain in distinct chunks.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Before serving, give the dip a quick stir, spoon into a serving bowl, and sprinkle with extra chocolate chips if desired.
Notes
Ensure cream cheese and butter are softened but not melted to avoid a runny dip. Heat-treating the flour is essential for safety to kill bacteria. The dip can be made ahead and stored in the fridge for up to 3 days. It does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/10th
- Calories: 220
- Sugar: 20
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: cookie dough dip, edible cookie dough, game day snack, no bake dessert, chocolate chip dip, easy appetizer