So I was looking for a dessert to bring to an event recently, and I got to thinking about Monster Cookie Dough Dip. Yum. However, as I looked over the recipe and realized it calls for a whole stick of butter and more than two cups of refined sugar, I decided to try putting together my own recipe because yes, I will eat half of the bowlful in one sitting. By myself. It’s that tasty.
This recipe is my lightened up, healthified version of cookie dough dip! And yes, I ate about half of this dip by myself. Elsie helped with the other half. And the remainder we shared! 🙂
- 8 oz. Neufchatel (or cream cheese), at room temperature
- 1 cup peanut or almond butter
- 3/4 cup raw honey
- 1 teaspoon vanilla
- 1 cup oats
- 1/2 cup oat flour
- 1/4 cup ground flax
- 1/2 cup mini chocolate chips
- In a bowl, blend the cream cheese, peanut butter, honey, and vanilla until smooth.
- To make oat flour, pour oats in the blender and pulse until fine.
- Mix the oats, oat flour, and flax into the peanut butter mixture.
- Add in the chocolate chips.
- Stir until combined.
- Store covered in the refrigerator.
- Serve with pretzels, graham crackers, or apple slices.
Technically this dip is gluten free. However, oats can contain trace amounts of gluten, so use certified gluten free oats if you need it to be totally free of gluten.
I used Neufchatel instead of cream cheese for the first time ever! It was creamy and delicious, and contains a third less fat than cream cheese. If you know me or my recipes you’ll know I’m not a calorie counter. However, this seems like a healthier exchange. (Want to know more? Read Neufchātel & Cream Cheese: What’s the Difference?)
This recipe is very flexible. Try adding chopped nuts or dried fruit, substituting nut butters, or serving warm instead of cold. Have fun with it!