Cara's Honeysuckle Farms Sweet Cream Cheese Dip
This is a quick, easy, and versatile 5-ingredient dip recipe that works well as an appetizer, a simple dessert, or as an afternoon snack. My husband’s family loves it when I bring this to a family gathering. In fact, some of them frequently request it! I usually make a large batch, as leftovers can be refrigerated for up to one week, or frozen for up to 6 months. I am providing the measurements that I use for both my original recipe and my triple batch. The triple batch measurements will be in parenthesis.
Notes
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Ingredients
- 8 ounces cream cheese (24 ounces)
- 11 teaspoons white sugar (11 tablespoons, or slightly less than 1 cup)
- 2 tablespoons butter
- 2 1/2 tablespoons milk (1/4 cup)
- 1 tablespoon vanilla (1 tablespoon)
Instructions
- Melt cream cheese and butter in microwave on medium heat until both are just getting soft. Watch carefully and do not overheat. If overheated, the cheese will begin to cook. It is fine if the butter completely melts before the cheese gets soft.
- Place the softened mixture into a mixing bowl and add remaining ingredients. Mix at medium speed until blended. Scrape sides of bowl. Mix again at HIGH speed for about 3 minutes. The mixture should be soft, creamy, and very well blended. I use a Kitchen Aid mixer. If using a hand mixer, you may need to mix longer than 3 minutes to attain a creamy consistency.
- Once mixed, the dip can be served immediately, refrigerated, or frozen.
- If refrigerated or frozen, reheat carefully with medium heat so as not to overheat. Again, your goal is to warm and soften the dip, NOT to cook the cheese!
- The dip is best when served warm. I usually serve this dip with pre-made soft pretzels (heated according to instructions on the box), but it could be served with carrots, apple slices, crackers, etc.
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Temberton
Jan 14, 2012
Hi, I came across this while looking for my own recipe (in order to easily add it to an online organizer that I am now using). Below is a CORRECTED list of ingredients. Please note that the numbers in parenthesis are for a TRIPLE BATCH.....8 ounces cream cheese (24 ounces)...11 teaspoons white sugar (11 tablespoons)...2 tablespoons butter (6 tablespoons; a whole stick is fine too)...2 1/2 tablespoons milk (1/4 cup is enough, esp. if you use a whole stick of butter)...1 teaspoon vanilla (1 tablespoon). Cara
ima4given1
Sep 18, 2010
It seems to me that all it is, is cream cheese frosting that's not quite as thick. I love CC frosting! I use it for everything... on my baked potato, glue, Spackle... lol :) I noticed that it said 11 teaspoons white sugar, than in parentheses it said 11 Tablespoons, which is it? Also 2 and a 1/2 Tablespoons of milk does not make a 1/4 C., 4 Tablespoons do.
Temberton
Jan 14, 2012
It is 11 teaspoons for the single batch, but 11 tablespoons for the triple batch. Likewise, I use 2 1/2 tablespoons of milk for a single batch and 1/4 cup for a triple batch. The intro did say that the numbers in parenthesis were for a triple batch. Yes, it is very similar to cream cheese frosting. I didn't realize that when I created the recipe, as I had never made cream cheese frosting. I ate a cake somewhere that had cream cheese frosting on it and it was similar. :o)
Patty Mae
Sep 17, 2010
This recipe has left out the amount of butter for the larger batch. It only lists the 2 T butter. Is the butter the same amount for the larger batch?Also, the vanilla is listed at 1 tablespoon for both the regular and large batch. 2 tablespoons seems to be way too much for the regular batch. If anyone is making this I would cut the vanilla to 1 teaspoon for the smaller batch. This recipe should be rewritten and state the exact amounts. I will try it and use my common sense in making it. To the previous reviewer I don't see a stick of butter mentioned in the recipe. If you meant there is 2 tablespoons in a stick of butter, that is not right. There are 8 tablespoons in a stick of butter. I am sure you know that and it was a typing error.
Temberton
Jan 14, 2012
No, the butter triples to 6 tablespoons for a triple batch. For the vanilla, the regular size batch should say "1 teaspoon" - a tablespoon would be for the triple batch. Sorry for the confusion! Cara
WayneNeff
Aug 29, 2010
there seems to be an error in the amount of butter. 2 tablespoons (1 stick) is confusing.
Temberton
Jan 14, 2012
I'm not sure if someone from Recipe Lion edited the recipe. Right now, it simply says 2 tablespoons. But, one stick of butter for a triple batch would be fine, albeit slightly more buttery than a single batch. In general, I triple the single batch ingredients to achieve a triple batch, but the numbers aren't always EXACTLY tripled. It's easier to just throw in one stick (and a bit tastier too). Cara
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