The boys love this dip, and while I rarely buy anything with artificial dye in it, I bent my rules for the green mint chips in this dish (they are made in a peanut free facility, so the youngest can have them). It’s a fun dip to serve, it has a sour punch with the yogurt, which goes great with fruit and cookies to dip in.
Cookie Dough Dip
- 5 Tbsp unsalted butter, softened
- 4 Tbsp mascarpone cheese (or cream cheese)
- ¾ cup powdered sugar
- ¼ cup all-purpose flour
- 1 tsp pure vanilla extract
- ½ tsp ground nutmeg
- ½ cup plain unsweetened greek yogurt
- ½ cups chips (used mint chips)
In a medium mixing bowl, use a hand mixer to blend butter, mascarpone and powdered sugar, until smooth.
Beat in flour, vanilla, and nutmeg, for a minute.
Add in yogurt, blend in.
Stir in mint chips by hand.
Store tightly covered in refrigerator.
Serve with cookies, pretzels, fruit, etc!
Use peppermint extract instead of vanilla for a different taste (leave out the nutmeg). We used mint chips as they are produced in a peanut free facility.