Ingredients
Dip Ingredients
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ teaspoon peppermint extract
- 8 ounces Cool Whip (whipped topping)
- 1 cup Andes Peppermint Crunch Baking Chips, plus more for garnish
For Dipping
- Chocolate graham crackers
- Chocolate-covered pretzels
Instructions
- Beat the Cream Cheese: Using a stand mixer or handheld mixer, beat the softened cream cheese on medium speed until smooth, about 1 minute. This ensures a creamy, lump-free base for your dip.
- Add Sugar and Peppermint Extract: Add the powdered sugar and peppermint extract to the cream cheese and continue beating for about 30 seconds until fully combined and smooth, incorporating the minty flavor.
- Incorporate the Cool Whip: Add the Cool Whip to the mixture and beat for another 1 minute until everything is evenly combined and light in texture.
- Fold in Peppermint Chips: Gently fold in the Andes Peppermint Crunch Baking Chips using a spatula, ensuring they are evenly distributed without breaking down the chips.
- Chill the Dip: Transfer the dip into a serving bowl and chill it in the refrigerator until ready to serve. Chilling helps the dip firm up slightly and meld the flavors.
- Serve: Serve the peppermint dip with chocolate graham crackers and chocolate-covered pretzels for dipping and enjoy this festive treat.
Notes
- For best texture, ensure the cream cheese is fully softened before mixing.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Andes Peppermint Crunch Chips can be found in the baking aisle during the holiday season; alternatively, you can chop Andes mints finely to substitute.
- Keep the dip refrigerated until serving to maintain firmness and freshness.
- This dip pairs wonderfully with a variety of sweet dippers like pretzels, cookies, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Dip
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
