knife and cutting board
- 8 ounces cream cheese room temperature
- ¾ cup red velvet cake mix
- 1 cup frozen whipped topping thawed
- 4.4 ounces white chocolate coarsely chopped
- Graham crackers Nilla Wafers, strawberries or other dippers
Place the cake mix in a microwave safe bowl, and heat for one minute and 30 seconds.
With an electric mixer, beat the cream cheese until blended and smooth.
Add the cake mix and beat until completely combined.
Fold in half of the whipped topping. Then, add the remaining whipped topping until well blended.
Stir in half of the chopped white chocolate.
Transfer the dip to a serving bowl. Top with the remaining white chocolate.
The cook time listed for this recipe is for microwaving or heating the flour in a skillet since it's not recommended that you eat raw flour.
Dip can be stored in the fridge for up to two days.
Be sure that the cream cheese comes to room temperature before you start to mix this dip together.
Serve with fruit, cookies or crackers.
Serving: 1Serving | Calories: 250kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 205mg | Potassium: 130mg | Fiber: 1g | Sugar: 17g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg