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Creamy Red Velvet Cookie Dough Dip

creamy red velvet cookie dough dip - featured image

A luscious, creamy dip combining the nostalgic flavors of red velvet cake and cookie dough, perfect for cozy gatherings and easy to whip up in under 15 minutes.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (56 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1/2 cup (60 g) red velvet cake mix
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 12 tablespoons (1530 ml) milk (whole or plant-based)
  • 1/4 cup (45 g) mini chocolate chips (optional)

Instructions

  1. Soften the cream cheese and butter by leaving them at room temperature for about 30 minutes.
  2. In a medium mixing bowl, beat the cream cheese and butter together with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes.
  3. Gradually add the powdered sugar, beating after each addition. Scrape down the sides of the bowl with a spatula to mix in any sugar.
  4. Add the red velvet cake mix and cocoa powder, then beat on low speed until fully incorporated. If the mixture is too thick, add 1 tablespoon of milk to loosen.
  5. Mix in the vanilla extract briefly to combine.
  6. Gently fold in the mini chocolate chips using a spatula.
  7. Adjust the consistency by adding up to another tablespoon of milk if a thinner dip is desired.
  8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Use room temperature cream cheese and butter to avoid lumps. Gradually add powdered sugar to prevent graininess. Chill dip for at least 30 minutes to let flavors meld and improve texture. For dairy-free version, substitute cream cheese and butter with dairy-free alternatives and use plant-based milk. Can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.

Nutrition

Keywords: red velvet, cookie dough dip, creamy dip, dessert dip, easy dessert, party dip, no bake dessert