As usual there were tons of yummy treats to sample. I nibbled my way through fresh salsa and guacamole, spicy chicken buffalo dips, hummus, cheese balls and tres leche cake. Oh my!
I decided to make a cookie dough dip served with fresh fruit and chocolate graham crackers. I do love my cookie dough, you know. As I gazed across the Dip Table I noticed my dip was the only sweet one in a savory sea. It seemed it was being overlooked as the first wave of tasters filled their plates with all that spicy goodness. I was totally surprised when I later returned to the table to see my dip bowl demolished! Woohoo!
Anyway, later in the day as we all sat in a collective food coma the Dip Day votes were tallied and guess what? Yep, Cookie Dough Dip rules!!!! I was awarded a trophy and Fantasia Gardens mini golf tickets. So, I can officially dub this my Award Winning Cookie Dough Dip....and Bellman approved :)
COOKIE DOUGH DIP
Yield: 4 Cups
8oz cream cheese, at room temp
1 stick butter, at room temp
1C confectioner’s sugar
2TBL brown sugar
1C mini chocolate chips
¾ C Heath toffee bits (I used the plain ones not covered in chocolate)
2. Add confectioner’s sugar, brown sugar and vanilla.
3. Beat until smooth and creamy.
4. Fold in chocolate chips and toffee bits.
5. Serve with fruit, chocolate graham crackers, pretzel rods, etc.