Description
A sweet and creamy peppermint dip perfect for holiday festivities.
Ingredients
Scale
- One 8-ounce package of cream cheese, brought to room temperature
- 1 cup powdered sugar
- 7-ounce jar of marshmallow fluff
- 8 ounces Cool Whip or similar whipped topping, defrosted
- 1 teaspoon pure peppermint extract
- Red gel food dye
- Candy canes, finely crushed for topping
Instructions
- Using a hand mixer or stand mixer, beat together the softened cream cheese and powdered sugar in a medium bowl until silky smooth.
- Add the marshmallow fluff, defrosted whipped topping, and peppermint extract, then mix until well combined and airy.
- Drizzle 5 to 6 drops of red gel food coloring across the mixture and gently fold it through to create pink swirls.
- Scrape down the sides of the bowl and cover. Refrigerate for at least 30 minutes to set.
- Before serving, sprinkle crushed candy cane pieces over the top.
Notes
- This dip goes well with chocolate graham crackers, Oreo cookies, or fresh fruit.
- Adjust the amount of food dye based on your desired shade of pink.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 20g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg