Name: Peppermint Crunch Dip with Chocolate Graham Crackers and Pretzels Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; ½ cup powdered sugar; ¼ teaspoon peppermint extract; 8 ounce container Cool Whip; 1 cup Andes Peppermint Crunch Baking Chips, plus more for garnish; Chocolate graham crackers; Chocolate covered pretzels

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Introduction

This Peppermint Dip is a light, creamy treat perfect for the holidays or any time you want a festive dessert. It combines smooth cream cheese, cool peppermint, and crunchy Andes Peppermint Baking Chips for a delightful flavor and texture. Serve it with chocolate graham crackers or pretzels for a sweet and refreshing snack.

A white bowl is filled with a fluffy, creamy white dip that is thick and smooth in texture. The dip is topped with a generous layer of crushed red and white peppermint candy pieces, adding a crunchy contrast and a festive look. Around the bowl on a white marbled surface, there are several chocolate-covered pretzels, some sprinkled with small bits of the same peppermint candy. In the background, there are two white bowls, one filled with plain chocolate pretzels and the other with square chocolate graham crackers, softly blurred to keep focus on the dip bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened
½ cup powdered sugar

¼ teaspoon peppermint extract
8 ounce container Cool Whip

1 cup Andes Peppermint Crunch Baking Chips, plus more for garnish
Chocolate graham crackers, for dipping

Chocolate covered pretzels, for dipping

Instructions

Step 1: Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until smooth, about 1 minute.
Step 2: Add the powdered sugar and peppermint extract, then beat until well combined and smooth, about 30 seconds.

Step 3: Add the Cool Whip and beat on low to medium speed until fully combined, about 1 minute.
Step 4: Gently fold in the Andes Peppermint Crunch Baking Chips with a spatula.
Step 5: Transfer the dip to a serving bowl and chill it in the refrigerator until ready to serve.

Step 6: Serve chilled with chocolate graham crackers and chocolate covered pretzels for dipping.

Tips & Variations

For extra crunch, sprinkle additional Andes Peppermint Chips on top just before serving.
Try substituting Cool Whip with homemade whipped cream for a fresher taste.

If you prefer a stronger peppermint flavor, add a few more drops of peppermint extract gradually.

Storage

Store the peppermint dip covered in the refrigerator for up to 3 days. Before serving, give it a gentle stir to restore the creamy texture. It is best enjoyed chilled, but you can let it sit at room temperature for 10 minutes for easier dipping.

How to Serve

A white bowl is filled with a fluffy, creamy peppermint cheesecake dip that is pale pink and white in color, topped with crushed red and white peppermint candy pieces. A woman's hand is dipping a chocolate-covered pretzel into the soft textured dip. Around the bowl, more chocolate-covered pretzels are scattered on a white marbled surface, and a pink and white checkered cloth is visible in the background. The overall look is festive and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip can be prepared several hours or even a day in advance. Just keep it covered and refrigerated until ready to serve.

Can I use regular chocolate chips instead of Andes Peppermint Chips?

You can use regular chocolate chips, but the peppermint flavor is what makes this dip special. Consider adding a small amount of peppermint extract to compensate if skipping the Andes chips.