It’s that time of year for work potlucks. Unfortunately too many people had already signed up for dessert which killed my original plan. The only side dishes I was in the mood to make were best served warm, and I didn’t feel like figuring out how to maintain that warmth from the time I left home at 7:30 am until noon. Oh the dilemma! I was stumped. Which was unusual because normally I cannot decide between several things. I went to bed the night before convinced I was going to cop out and stop at the grocery store on my way into work for a fruit tray. To my relief I finally remembered a fabulous dip I had made for last year’s Superbowl that was devoured by all, and knew that was going into work with me that morning. After dashing to the grocery store for a few ingredients I did not have on hand, I managed to whip this up in time to leave for the day.
Oh glorious cookie dough, how I love to enjoy you in your pre-cooked state. But this dip saves us all by dodging the “you’re going to get sick from eating raw eggs” comment. Scoop this dip up with a Nilla wafer, or whatever your scooper of choice may be.
I feel like this dip could be very versatile. Try as frosting on a cupcake? Filling to a layered cake? Made into truffles (rolled into balls, frozen, dipped into chocolate)? In fact, the next time the dessert slot is open, I think I might need to transform this into a cheesecake!
Ingredients:
1/2 cup butter
1/3 cup brown sugar
1 tsp vanilla extract
1-8 oz package Neufchatel cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips
Directions:
- In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.
- Remove from heat, whisk in vanilla extract and set aside to cool.
- Beat the cream cheese and confectioner’s sugar for 1 minute.
- Slowly beat in the cooled butter mixture and beat again for another minute.
- Stir in the chocolate chips.
- Pour into a serving bowl (garnish with additional chips, if you choose) and refrigerate.
- Remove 15-30 minutes before serving with Nilla wafers or graham crackers.
Source: Adapted from Sugar & Spice (which is now Brown Eyed Baker)
