Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Using a stand mixer or hand mixer, beat the cream cheese on medium speed 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, and 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.
