Peppermint Cheesecake Dip

• Baking & Spices

  • 1 8 oz container Cool whip
  • 1/4 tsp Peppermint extract
  • 1/2 cup Powdered sugar

• Snacks

  • 1 Chocolate covered pretzels
  • 1 Chocolate graham crackers

• Dairy

  • 1 8-ounce package Cream cheese

• Other

  • 1 Cup (plus more for garnish Andes Peppermint Crunch Baking Chips

Found on foodfolksandfun.net

Description

Ingredients

• 1 8-ounce package cream cheese, softened
• ½ cup powdered sugar
• ¼ teaspoon peppermint extract
• 8 oz container Cool Whip
• 1 Cup (plus more for garnish) Andes Peppermint Crunch Baking Chips
• Chocolate Graham Crackers
• Chocolate Covered Pretzels

Directions

• Beat the cream cheese until smooth, about 1 minute.
• Add the sugar and peppermint extract and beat until smooth and combined, about 30 seconds.
• Add the Cool Whip and beat until combined, about 1 minute.
• Fold in the Andes Peppermint Crunch Baking Chips. Transfer dip to a serving bowl and chill until ready to serve. Serve with chocolate graham crackers and chocolate covered pretzels. Dip can be stored in an airtight container for up to 1 week in the refrigerator.