Recipe: Red Velvet Cheesecake Dip
Yesterday, my personal Instagram account BLEW UP after posting a photo of my newly famous Red Velvet Cheesecake Dip.
Well, not really, but a lot of y’all liked the photo. So, by popular demand, I give you the recipe:
Red Velvet Cheesecake Dip (adapted from TasteandTell)
8 oz cream cheese, at room temperature
1/2 cup butter, at room temperature
1.5 cups of Red Velvet Cake Mix (from the box. I used Betty Crocker)
2 tablespoons brown sugar (I used light, though I don’t think it really matters if you use dark.)
1/2 cup powdered sugar
1. In a mixer (or using a handheld mixer) cream butter and cream cheese together until well incorporated and slightly fluffy.
2. Add in cake mix, brown sugar, and powdered sugar. Mix until combined.
3. Fold in half of a bag of chocolate chips with a wooden spoon. (I used regular chocolate chips, but you can also use the mini chocolate chips if you fancy).
4. Pour into a bowl and serve with Nilla Wafers.
- You can follow the original directions from TasteandTell blog and make this into a fancy Red Velvet Cheese Ball. Directions here.
- With the left over Red Velvet Cake Mix (about half of the bag) and left over chocolate chips, you can make some awesome red velvet cookies. Simply add one egg and 1/6 cup oil to the leftover cake mix. Add in remainder of chocolate chips. Using a cookie scoop, make one-inch balls and place on a greased cookie sheet. Bake at 350 degrees for about 8-10 minutes, or until the bottoms are golden brown.