Last week, after I posted, I shared a photo from http://www.magnoliabakery.com/, Have you ever seen a more beautiful cake? I could stare at cakes all day, I just think they are so pretty. Anyway, I mentioned when I uploaded this picture on https://www.facebook.com/TheTripleDipper and mentioned that I wanted to do a dessert dip for this weeks post, I got an email from a very good friend. Ali Burks, had the missing piece of the puzzle, each week after I post I wrack my brain to figure out what to make for my next dip, and Ali’s email was the solution to my dilema.
“I saw you wanted to make a dessert dip, I had to send this your way. I made it for a party on Sunday and it was so damn good!”
~ Ali Burks
So Ali, you are the chocolate to my peanut butter, or vice versa, whichever you want to be! I give you the most amazing dip yet!
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 1/2 cups chocolate cake mix, dry
1/2 cup peanut butter
3 tablespoons brown sugar
1/2 cup powdered sugar
1 cup peanut butter chips
I think I have mentioned this once or twice or 300 times, but I am in love with my food processor and mini chop (sound familiar now) Anyway, there is this one blade that comes with your food processor that isn’t sharp, has no blade, and really just sits there only to be used once in awhile, for what?? To mix THIS DIP! It’s really a dough blade, but it worked for this, especially since my beaters have been well….beaten.
I grew up on Peter Pan peanut butter, sadly they don’t have it out here, so I settled for Jif, however he didn’t make it into the picture oops!
1. In a large bowl, beat the cream cheese and butter together until combined. Then add in the chocolate cake mix, peanut butter, brown sugar, and powdered sugar and beat until combined. USE YOUR FOOD PROCESSOR 🙂
2. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape. Now this wasn’t the easiest. It’s hard to make it into a round ball, but try your best, once it’s on the plate, it won’t really matter.
3. Place the peanut butter chips on a flat plate and roll the unwrapped cheese ball in the peanut butter chips. Make sure to press the peanut butter chips into the cheese ball until it is fully covered.
4. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. I placed in the freezer for 2 hours and served pretty much right away, it definately got soft, but by no means melted.
I used Nilla Wafers, and Graham Crackers. I think it would be amazing with strawberries too, even on bread. You can also just put it on a fork, or your finger, or just lick the plate.
HAPPY DIPPING (and thanks Ali!)