Buckeye Dip
This buckeye dip recipe with cream cheese and mini chocolate chips is an easy, smooth, and creamy dip fashioned after buckeye peanut butter balls.
Yields 16 servings
Ingredients
- 12 Tbsp (78 g) PB2 peanut powder, (¾ cup)
- 6 Tbsp water
- 8 oz (226 g) Neufchatel cream cheese, (1 brick) room temperature
- 8 Tbsp (113 g) butter, (1 stick) room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (85 g) semi-sweet mini chocolate chips
Instructions
- Mix the PB2 and water together in a large bowl until combined.
- Add the cream cheese and butter to the bowl. Use an electric hand mixer to beat ingredients until smooth.
- Add the powdered sugar, vanilla, and salt. Mix until combined. Fold in mini chocolate chips.
- Serve immediately with pretzels, graham crackers, or fruit.
Notes
*Yield: 2 cups
*If making ahead of time, keep refrigerated. Can be served cold or brought to room temperature 20 minutes before serving.
Nutrition
Serving: 2 Tbsp | Calories: 176kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 165mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 317IU | Calcium: 27mg | Iron: 0.5mg