Chocolate Chip Cheesecake Dip
Yield
3 3/4 cupsPrep
10 minCook
0 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
brandy
|
|
| 2 | cups |
cream cheese
softened |
|
| ½ | cup |
whipped cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
brown sugar, dark
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
mini chocolate chips
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
raisins, seedless
|
|
| 15 | ml |
brandy
|
|
| 473 | ml |
cream cheese
softened |
|
| 118 | ml |
whipped cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
brown sugar, dark
|
*
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
mini chocolate chips
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.
In another bowl, beat the cream cheese and whipping cream until well blended and smooth.
Add the vanilla, mixing well.
Blend in the brown sugar and cinnamon. Mix in the raisins and chocolate chips, blending well.
Garnish with a light dusting of cinnamon.
Serve at room temperature.
