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 ounce cream cheese (24 ounces)
- 11 teaspoon white sugar (11 tablespoons, or slightly less than 1 cup)
- 2 tablespoon butter
- 2 1/2 tablespoon 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.