For a quick and tasty cheesecake fix, this creamy, sweet dip from Food & Wine’s Paige McCurdy-Flynn is spot on.
Slideshow:More Cream Cheese Recipes
1 pound cream cheese, softened
2/3 cup confectioners’ sugar, sifted
4 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
Rainbow confectionery sprinkles, for garnish
Sliced fruit, assorted cookies and pretzels, for serving
How to Make It
In a medium bowl, using a hand mixer, beat the cream cheese with the confectioners’ sugar, butter, vanilla and salt until smooth. Scoop into a bowl and garnish with sprinkles. Serve at room temperature with sliced fruit, cookies and pretzels.
The cheesecake dip can be refrigerated for up to 1 week. Bring to room temperature before serving.
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