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- 1/2 cup unsalted butter room temperature (* see recipe notes)
- 8 oz cream cheese room temperature
- 1/3 cup light brown sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 3/4 cup chocolate chips type of your choice (I used milk chocolate)
- graham crackers for serving
instructions
- Using a stand mixer (or a hand mixer + large bowl), add in butter and cream cheese and beat on medium speed until fluffy, about 2 minutes.
- Drop mixer speed to low and add in brown sugar, salt, vanilla extract, and powdered sugar. Mix until thoroughly combined.
- Using a spatula or spoon, fold in chocolate chips until chips are evenly dispersed.
- Serve immediately with graham crackers, nilla wafers, pretzels, or other snack food for dipping. If preparing in advance: Keep in the refrigerator until ready to serve. Dip will need to be softened to room temperature before serving.
notes
- Some commenters have suggested using 1/3 cup butter. I tried this version and also liked it, so it's a solid option if you'd like to go a little easier on the butter.
homemadehooplah.com
