I’ve wanted to make this for quite some time, but have just recently gotten around to it. Here’s the thing with these desserts, it’s no good to have them around the house, so I usually make them, try them, and then send them to work with my wife to share with her colleagues.
This is super-easy to make. Really, it’s just assembling the ingredients. I recommend dipping with either a sweet honey pretzel (in photo) or even a robust cookie that won’t break off when trying to scoop up the dip. Another thing you could do with this is spread it over shortbread or sugar cookies immediately before serving. Don’t leave them out and unrefrigerated for a long time, though, the cream cheese will spoil.
There are many versions of this on the web. I just looked at a few and compiled the best ingredients, coming up with what you see here. Note that it’s important to use miniature chocolate chips. Larger ones upset the chocolate-peanut butter balance. And we can’t have that. Oh, and try to use the best-quality ingredients you can find for this. It will result in a better dip.
What you’ll need:
- 8 oz cream cheese (soft)
- 1/2 cup sugar
- 1 cup peanut butter (I used smooth, but chunky would seem to work, too)
- 8 oz fake whipped cream (I used the stuff in the pressurized can)
- 1 cup mini chocolate chips (semi-sweet or milk, if you can find mini ones)
What to do:
Combine the cream cheese and sugar with an electric mixer to a creamy consistency.
Add the peanut butter and stir until mixed well.
Add the whipped cream and mix.
Last, add the chips and mix well.
Serving this at room temperature makes it more flavorful than chilled, but keep in mind that cream cheese at room temperature for an extended period of time (hours and hours) may not necessarily be safe to eat.