#19 Chocolate Chip Cheesecake Dip

Holy deliciousness. I love this dip. It took me a couple tries to get it right, but I finally got it to reach its peak deliciousness!

My boyfriend's mom makes THE best chocolate chip cheesecake dip. But the super unhealthy, buttery, sugar-filled kind. It goes great with graham crackers, but I prefer it with a spoon, honestly. It's dangerous. Like really dangerous. It's at just about every event we have at their house, and it's usually the first thing gone (courtesy of me).

So, to help my conscious and my waist line, I decided to make my own version of this delicious dip. And let me tell you - I do not stray far from the bowl of this stuff, either. I could easily make this my snack and dessert every day - you know, if I was forced to...

I apologize for the poor photo quality of this dip. I took it to a Christmas party and did not have time to take the appropriate photos of it! But, don't let the iPhone-quality pictures discourage you from making this! You will not be disappointed!
 

Go ahead and try this bowl of gold, here. It's low in sugar (whaaaaat), unbelievably quick and easy to whip up, and it'll be gone before you know it!

Chocolate Chip Cheesecake Dip

Prep Time: 10 minutes. Cook time: 0 minutes. Total time: 10 minutes.

Yields: about 10-12 servings

Ingredients:

1 oz. box sugar free, fat free cheesecake Jell-O pudding mix
1 1/2 cups skim milk (NOT the 2 cups the pudding box calls for)
4 oz. Sugar Free Cool Whip (half of 8 oz. tub)
*3 oz. vanilla yogurt (about 1/3 cup)
1 teaspoon vanilla
3/4 cup mini chocolate chips (use more or less for your liking)
Graham crackers, vanilla wafers, pretzels, cookies or anything else you find suitable for dipping

Directions:

1. In a medium bowl, whisk pudding mix and milk for about 2 minutes. Set aside for a few minutes until it just begins to set.

2. Fold in Cool Whip and mix until thoroughly combined. Fold in yogurt and vanilla and mix until thoroughly combined. 

3. Stir in mini chocolate chips.


4. Serve immediately or cover and place in the fridge to chill. Serve with graham crackers, pretzels, cookies, etc.

*I used half of a 6 oz. container. I have used both regular and Greek yogurt. The regular yogurt yielded a better taste, but either will work!

Enjoy!


Click to print recipe!

 

*Note: Nutrition facts may vary due to brand of products.