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Peppermint Cheesecake Dip
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
INSTRUCTIONS
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. Serve and Enjoy!
