This Robin Egg Cookie Dip is beyond tasty! It’s so simple to whip together and a delicious treat for Easter.
Add this dip to an Easter dessert tray along with fruits and cookies of various types to use as dippers. It’s a yummy and fun Easter treat.
This Bunny Butt Sweet Cheese Ball is another great option for Easter!
Robin Egg Cookie Dip
Ingredients:
- 8 ounces (1 package) of cream cheese, softened
- ½ cup (one stick) butter, softened
- ¾ cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup Mini Robin Eggs candy
Directions:
With an electric mixer or stand mixer, beat the cream cheese and butter on medium speed for 2-3 minutes, until light and fluffy.
Add powdered sugar, brown sugar, and vanilla. Beat on low for an additional 1 minute until well blended.
Crush the robin eggs. I do this in a plastic zipper bag with the end of a meat tenderizer, or a rolling pin.
Add crushed Robin Eggs to the mixture. Stir in my hand, or beat on low, just until blended.
Refrigerate for 30 minutes and serve with Annie’s Bunny Grahams (for the full Easter effect), or just use regular graham crackers, Teddy Grahams, or plain shortbread cookies.
Robin Egg Cookie Dip
Ingredients
- 8 ounces 1 package cream cheese, softened
- ½ cup one stick butter, softened
- ¾ cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup Mini Robin Eggs candy
Instructions
- With an electric mixer or stand mixer, beat the cream cheese and butter on medium speed for 2-3 minutes, until light and fluffy.
- Add powdered sugar, brown sugar and vanilla. Beat on low for an additional 1 minute until well blended.
- Crush the robin eggs. I do this in a plastic zipper bag with the end of a meat tenderizer, or a rolling pin.
- Add crushed Robin Eggs to the mixture. Stir in my hand, or beat on low, just until blended.
- Refrigerate for 30 minutes and serve with Annie’s Bunny Grahams (for the full Easter effect), or just use regular graham crackers, Teddy Grahams or plain shortbread cookies.
Leave a Reply