Peppermint Dip 6 Ingredients Easy Delicious

This 2․5-cup peppermint dip recipe can be made in 5 minutes‚ and since I make the dip in a single serving bowl‚ no additional dishes need to be washed afterward․ Cream cheese adds richness and flavor to the dip․ Crushed peppermints and candy canes add sweetness and texture․

I use a block of cream cheese‚ not liquid cream cheese‚ and allow it to sit at room temperature for several minutes before adding powdered sugar and other flavorings․ Sift powdered sugar to prevent lumps․ Start with 1/2 teaspoon of peppermint extract when testing the extract flavor․ You can always add more‚ but you can't take it away․

Stir the Cool Whip into the dip at the end․ Add all but 2 tablespoons of candy cane pieces to the dip; use the remaining 2 tablespoons as a garnish․ The dip stays white‚ not pink‚ when candy cane pieces are added․ I like the red garnish․ Put the candy cane pieces in a resealable plastic bag and pound them with a rolling pin or mallet to make uniform pieces․

I like to serve this with graham crackers and pretzels․ I like shortbread if I want a cookie-type topping․ Refrigerate for 20-30 minutes before serving to firm up the topping․ Pipe into serving dish before adding other toppings if you want swirls in the final dish․