Good morning, CollegeCandy readers! Rise and shine because we’ve got quite a treat as we head into the second recipe we’ll be sharing with you for National Coffee Month. Today’s treat is brought you courtesy of Diethood, which is definitely not a diet food blog. They posted a recipe for Cappuccino Cookie Dip — yes, you read that right — and it’s got us scrambling to the grocery store for ingredients.
So what’s the deal with this doozie? It’s a cream cheese based cookie dip that blends flavors of cocoa powder with coffee to create one delectable dessert. Here’s what you’ll need…
Ingredients
1 package (8 oz) cream cheese, softened
2 cups powdered sugar
2 teaspoons cocoa powder
1/4 teaspoon cinnamon
1/4 cup milk
1 shot espresso or 1/2 cup strong brewed coffee
1 tub (8 oz) whipped topping
Instructions
Cream the cream cheese and powdered sugar in a large mixing bowl with an electric mixer until smooth.
Add in the cocoa powder and cinnamon; mix on low until combined.
Pour in the milk and espresso/coffee; continue to mix until thoroughly combined.
Fold in the whipped topping.
Spoon mixture into dip bowls.
Refrigerate for at least one hour, or until ready to serve.
Serve with cookies.
Big thanks to Diethood for this recipe and the photo above! Go check them out for more creative twists on your favorite desserts and comfort foods.
DIY This Cappuccino Cookie Dip for National Coffee Month
