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Cookie Dough Dip

An easy cookie dough dip made without eggs and without cream cheese.So this one is for those of you who don’t like cream cheese.A genuine-tasting cookie dough dip made safe for eating* by omitting the eggs — creamy but authentic in its taste and texture.This dip tastes best served immediately after making it, as if you refrigerate it it will stiffen and be difficult to scoop onto pretzels or crackers.  If you do find that you need to refrigerate it, allow it to sit at room temperature for 15-20 minutes before serving.You may notice some separation of the oils from the butter but this is fine–just stir and you’re good to go!With mixer on medium-low speed, gradually add in all-purpose flour and salt until completely combined. Stop mixer periodically to scrape down sides and bottom of bowl with a spatula.Gradually add heavy cream to mixture until completely combined again, pausing to scrape sides and bottom of bowl.Stir in mini chocolate chips Serve.

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