Creamy Chocolate Chip Cheesecake Dip

When my kids bust through the door when they get home from school, the inevitable question is, “Can I have a snack?”

My answer is always an predictable, sure! Then I precede to tell them what they are allowed to have.  The list usually encompasses all things they can get themselves that take no prep work. Carrots and hummus, an apple or banana, crackers and pimento cheese, applesauce, a granola bar, etc. Every once in awhile though, I like to  totally surprise them with something special, and since our lives are a bit stressful right now with building and moving, they TOTALLY deserved something out of the ordinary.

Enter, Chocolate Chip Cheesecake Dip.  I have made this before, but it was so long ago, none of my kids remembered it. I figured that was a good excuse to make it again, no?  It is a bit like cookie dough, but I am kind of a purist when it comes to snacking on it and generally like to eat the real thing-eggs and all-right out of the bowl.

I’m a rebel that way.

But this dish is different.  While it has all the flavors or cookie dough, it isn’t trying to imitate it, but rather pay homage to it.  If a dessert dip can really do that…

Make it ahead and add a scoop to your kids lunches, enjoy when the day is done, or take a batch to the office.  Who can resist mini chocolate chips and cream cheese? Who would want to, for that matter.  With the graham crackers, it really does taste like cheesecake! A little bit goes a long way so be sure to share. Oh! What the heck am I saying.  Keep it all to yourself if you like.  I won’t tell.
Creamy Chocolate Chip Cheesecake Dip
Adapted from Brown Eyed Baker

1 stick (1/2 c) butter
1/3 c brown sugar
1-8 oz-package cream cheese, softened
1/2 c powdered sugar
1 tsp vanilla
1/2 c mini chocolate chips
graham crackers, pretzels, vanilla wafers, etc for serving

In a small sauce pan, melt the butter and brown sugar together over low heat, stirring frequently.  Once the sugar is dissolved, set it aside to cool.  In the meantime, add the cream cheese and powdered sugar to a medium bowl and combine with a hand mixer until smooth.  Add vanilla, and beat together.  Pour in the cooled brown sugar and butter mixture, and beat until smooth.  Fold in the chocolate chips.  Dip can be made up to a day ahead, sealed in an airtight container in the fridge.  Serve with whatever dippers sound good to you!  I love graham crackers and pretzels but feel free to experiment!