Bakery-Style Cadbury Mini Eggs Dip
Creamy cheesecake-style dessert dip loaded with crushed Cadbury Mini Eggs candies.
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 tbsp brown sugar packed
- 3/4 cup confectioners sugar
- 1 tsp vanilla bean paste
- 1/2 cup Cadbury Mini Eggs candies crushed
Instructions
- Allow the cream cheese and butter to soften at room temperature until very soft to the touch.
- In a stand mixer bowl or medium mixing bowl, beat the cream cheese and butter together on medium speed until smooth and fluffy, about 2 to 3 minutes, scraping the bowl as needed.
- Add the brown sugar, confectioners sugar, and vanilla bean paste.
- Mix on low speed until the sugar begins to incorporate, then increase to medium and beat until the mixture is thick, creamy, and well blended.
- Using a spatula, gently fold in the crushed Cadbury Mini Eggs candies until evenly distributed.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to chill and firm slightly.
- Before serving, stir the dip gently and serve chilled with graham crackers, cookies, pretzels, or fruit for dipping.
Notes
- Let the cream cheese and butter fully soften before mixing to avoid lumps and achieve a smooth, bakery-style dip.
- Store leftover Cadbury Mini Eggs Dip in an airtight container in the refrigerator for up to 3 days and stir before serving again.
- Store leftover Cadbury Mini Eggs Dip in an airtight container in the refrigerator for up to 3 days and stir before serving again.