Sugar Cookie Dip

Total Time 5

Course Dessert, Dip, Snack

Servings 1.5 cups, approximately

4 oz cool whip (I use coco whip for dairy free)
1 cup dry sugar cookie mix or sugar cookie popcorn, crushed (I use gluten free/paleo cookie mix OR LesserEvil crushed Sugar Cookie popcorn)
8 oz cream cheese (I use dairy free)
1 tbsp white cane sugar or monk fruit sweetener
2 tbsp sprinkles

4 oz cool whip (I use coco whip for dairy free)
1 cup dry sugar cookie mix or sugar cookie popcorn, crushed (I use gluten free/paleo cookie mix OR LesserEvil crushed Sugar Cookie popcorn)
8 oz vanilla frosting
½ tbsp almond milk (optional, if needed to thin the dip slightly)
2 tbsp sprinkles

In a food processor, combine all of the ingredients aside from the sprinkles.
Blend the ingredients together until fully combined. You may need to scrape the sides a few times between blending depending on the size of your food processor.
Once smooth, spread the dip into a bowl and stir in the sprinkles.
Top with additional sprinkles to garnish the dip and serve with your favorite dip-able snacks!

For those that like cream cheese or cheesecake, opt for the Cheesecake Version! For those that don’t, the Frosted Cookie Version is for you! They are both delicious, it just depends on your preferences and what you like best!
It is recommended to make and serve this right away as the popcorn and sprinkles can get a little soft as they sit. If you want to make it in advance, crush up the popcorn and set it aside and measure out the sprinkles and set aside as well. Then, mix all the remaining ingredients together and set aside. Just before you plan to serve the dip, mix all the ingredients together.