My Peppermint Cheesecake Dip is a holiday favorite. Prepared with a creamy peppermint flavored base and topped with crushed candy canes!
My Peppermint Cheesecake Dip is so easy to make and is a great addition to a spread as an appetizer or a dessert. I love the pretty pink color the crushed candy canes give the dip.
I opted to serve this with graham crackers and chocolate covered pretzels. I have to say that that pretzels are amazing- sweet and salty for the win! I also like to top the dip with crushed candy canes for extra peppermint flavor.
I use a food processor to crush them because it gets them very fine, but it is not necessary if you don't have one.
The best part of crushing the candy canes was the look on my son's face as he watched me take them from the tree and put them in the food processor. Poor kid was so confused, but loved the dip.
Ingredients
- package cream cheese, softened
- powdered sugar
- peppermint extract
- container Cool Whip
- candy canes
- Regular or Chocolate Graham Crackers
- Chocolate Covered Pretzels
Instructions
- Using a stand or hand mixer, mix the cream cheese until smooth. Add the sugar and peppermint extract and mix until smooth and combined.
- Add the Cool Whip and mix until evenly combined.
- Gently fold in the crushed candy canes. Chill for at least 30 minutes before serving.
- Serve with regular or chocolate graham crackers and chocolate covered pretzels and top the Peppermint Cheesecake Dip with remaining crushed candy canes.
Looking For More Holiday Treats?
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Peppermint Cheesecake Dip
Ingredients
- 8 oz package cream cheese, softened
- ⅔ cup powdered sugar
- 2 ½ tsps peppermint extract
- 8 oz container Cool Whip
- 7 crushed candy canes* reverse a little for the topping
- Regular or Chocolate Graham Crackers
- Chocolate Covered Pretzels
Instructions
- Using a stand or hand mixer, mix the cream cheese until smooth. Add the sugar and peppermint extract and mix until smooth and combined.
- Add the Cool Whip and mix until evenly combined.
- Gently fold in the crushed candy canes. Chill for at least 30 minutes before serving.
- Serve with regular or chocolate graham crackers and chocolate covered pretzels and top with remaining crushed candy canes.
Notes
Wednesday’s Recipes
- Chocolate Cherry Tart from Karen's Kitchen Stories
- Classic Spritz Cookies from A Little Fish in the Kitchen
- Eggnog Pumpkin Pie from Shockingly Delicious
- Gingerbread Melonpan from Magical Ingredients
- Gingerbread Waffles from A Kitchen Hoor's Adventures
- Gumdrop Nougat from Palatable Pastime
- Oreo Cheesecake Bites from Art of Natural Living
- Peppermint Cheesecake Dip from Cheese Curd In Paradise
- Reindeer Bait from Sweet Beginnings
- Sweet and Spicy Roasted Pecans from A Day in the Life on the Farm
Jeff the Chef @ Make It Like a Man!
I am such a fan of Cool Whip. I love that you paired this cheesecake dip with graham crackers. That makes it so easy, and I love graham crackers.