Cookie Dough Dip
Okay yall. If you're in need of the quickest, easiest Super Bowl app. I got you. You will blow people's minds with this, truly. And it takes less than 2 minutes start to finish.
You know how I feel about recipes that require 900 ingredients, but this one requires only 4. Cake mix being one of them, obviously. You may even have them on hand already! If not, they're easy to find, and this recipe is cheap to make.
One thing I'll mention about this recipe is that even if you don't love yellow cake mix (which is what I think comes closest to the actual cookie dough flavor), you can absolutely use any cake mix you have/love!
It's 100% interchangeable and you can use any! Strawberry, chocolate, white, german chocolate, you name it, it'll work! The mix ins/topppings are also interchangeable too. I just wanted the classic, traditional, cookie dough flavor to come through in this one. But I have used chocolate cake mix before and, WOW. Incredible.
What You'll Need
yellow cake mix (like I said, any will work)
vanilla yogurt
cool whip
chocolate chips
Recipe
Cookie Dough Dip
My. Lanta. If crack came in dip form, this would be it. If you've ever been told, "you can't eat raw cookie dough", here's your new clapback because now, you can. A classic, buttery, sweet cookie dough dip. You'd never know it wasn't cookie dough, and did I mention it's macro friendly? Magic. A must try for your next party, date night at home, or when you're in just in need of a midweek pick me up!
1 box white cake mix
1 tub light cool whip
2 (5 oz) containers Two Good Vanilla greek yogurt
2 cups chocolate chips
Combine cake mix, cool whip, and yogurt and mix using a stand/handheld mixer, until thoroughly combined.
Gently fold in chocolate chips.
Serve!
Macros
The recipe makes about 1,134 grams of dip. One serving I would guess is around 40 grams, so that's how I calculated out 28 servings! You may have to do your own math, but that's how I got mine!
MACROS PER 40g:
26.5g carbs
9.2g fat
2.1g protein
Recipe Note:
There is a very small risk in consuming raw flour, but if you are concerned about it, warm your cake mix in the microwave for 1 minute (until it reaches 165 degrees) before using it in this recipe. This is called heat treating. I would suggest letting it cool for 20 minutes after that so that it can cool fully. But the recipe will turn out just the same, it's just an added step if you need some peace of mind!