1 package 8-ounce cream cheese, at room temperature
1 stick of softened unsalted butter
1 light pinch of salt
1 ½ teaspoon vanilla extract
2 tbsp brown sugar, use light brown for best results
¾ cup icing sugar
1 cup + or – miniature chocolate chips
Waffle cones, broken into spoon-sized pieces
Graham Crackers, split in half
Pretzels, I prefer miniature pretzels, but sticks and rounds work great too
In a medium bowl, place softened cream cheese, softened butter, vanilla extract, salt, brown sugar and powdered sugar.
When done, use a spatula and fold in the miniature chocolate chips.
Using an electric hand mixer, beat the ingredients until smooth and well incorporated.
Place the dip in a nice serving bowl in the center of a fruit platter, place the dips around the bowl.
If desired, place the dip in the center of a large piece of plastic wrap and carefully shape the dip into a round sphere. Refrigerate for 2 to 3 hours. Unwrap and place in a serving bowl or soup plate.
Serve as fresh.
Amount per serving: CALORIES: 340 | TOTAL FAT: 22g | SATURATED FATS: 20g | TRANS FAT: 2g | SODIUM: 44mg | PROTEIN: 36g