This Peppermint Cheesecake Dip is creamy and festive, and pairs perfectly with cookies, graham crackers, and pretzels! It's super easy to whip up, making it a great last minute appetizer or dessert during the holidays!
In a large bowl, combine the cream cheese, whipped topping, marshmallow fluff, vanilla extract, and peppermint extract. Blend on low speed with an electric mixer for 1-2 minutes.
Put ½ cup of peppermints into a ziplock bag and seal it closed. Crush the peppermints with a meat mallet or heavy soup can so that you get smaller pieces.
Add the smaller pieces to the dip, saving some for the garnish. Add in the red food dye, if using. Fold everything together gently and put the dip into a serving bowl.
Serve immediately, or chill until ready to serve. Garnish with additional peppermint pieces and serve with peppermint sticks, cookies, graham crackers, vanilla wafers, or chocolate covered pretzels. I also think this tastes delicious with Oreos!
Notes
What to Serve with Peppermint Cheesecake Dip: This delicious dip tastes great with cookies, graham crackers, vanilla wafers, pretzels, and my personal favorite: Oreos! I like to set out an assortment to go with it and let guests nibble on whatever they like.
Making dip into a cheesecake: This dip also makes a very tasty filling for a no bake cheesecake! Simply add it to a store bought graham cracker crust and refrigerate for at least 4 hours before serving. I also have a recipe for a homemade graham cracker crust, if you'd rather go that route.
Making in advance: You can prepare the dip in advance and store in an airtight container in the refrigerator for up to three days. Wait to add the additional peppermint pieces to the top until right before serving.
How to Store: Any leftover peppermint cheesecake dip can be stored in an airtight container in the refrigerator for up to three days.