This recipe for cookie dough dip has a fluffy and creamy base of eggless Christmas cookie dough that’s swirled with plenty of holiday sprinkles and served with fruit and cookies for dipping. It only takes 5 minutes to make!
Looking for an easy and unique offering for your next holiday party? This cookie dough dip is sure to be a huge hit!
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There are many things I love about the holidays, and one of them is all the fun and festive food. I find myself spending more time in the kitchen than ever before this time of the year, and while it’s generally a good thing, sometimes I don’t have the time or energy to spend 2 hours on a complicated creation. I created this Christmas cookie dough dip when I needed a last minute dessert for a holiday party and it was a HUGE hit! It tastes just like sugar cookie dough, but without the eggs so you can dip to your heart’s content!
How do you make Christmas cookie dough dip?
This recipe is so simple – traditional cookie dough ingredients like butter, sugar and flour get whipped with a mixer and combined with cream cheese and Chobani® Non-Fat Vanilla Blended Greek Yogurt for a smooth and creamy dip that’s irresistibly delicious. I added a generous helping of sprinkles in holiday colors but you can make this dip year round with other sprinkles too. Best of all, this dip comes together in just 5 minutes!
The secret ingredient here is really the Chobani® yogurt – it’s what gives the dip its texture and adds a bit of a pleasant tang to counteract the richness of the cookie dough flavorings. It’s also lighter substitute for something like sour cream.
I buy the larger 32-ounce container of yogurt, my kids love to eat it for breakfast. I love that this yogurt is all natural, high in protein, low in fat and has no artificial flavors or sweeteners. In fact, I used the yogurt I had left over from this recipe as part of their breakfast and topped it with a pinch of leftover sprinkles, they thought it was the best thing ever!
I used a variety of fresh fruit, pretzels, miniature gingerbread men and graham crackers as dippers for this cookie dough dip, you can use whatever you like best. My favorite was actually the sliced apples.
This Christmas cookie dip is the perfect addition to your menu for Christmas day. Serve it as a snack while opening presents, as an appetizer before the big meal or as a sweet finish.
More holiday recipes you’ll love
Christmas Cookie Dough Dip Video
Christmas Cookie Dough Dip
Ingredients
- Main Ingredients:
- 1/2 cup Chobani® Non-Fat Vanilla Greek Yogurt
- 5 tablespoons of butter softened
- 2 ounces of cream cheese softened
- 1/4 cup flour
- 1/2 cup powdered sugar
- Additional Ingredients:
- 1/2 teaspoon vanilla extract
- 1/2 cup holiday sprinkles divided use
- graham crackers, fruit, etc. for dipping
Instructions
- Place the butter, cream cheese and sugar in a medium bowl. Using a mixer, beat the mixture until light and fluffy, about 2 minutes.
- Add the flour and vanilla extract and beat for another minute.
- Add the yogurt, 1/4 cup at a time and mix on low to combine.
- Stir in the sprinkles, reserving 2 tablespoons. Place the remaining sprinkles on top of the dip for decoration.
- Serve immediately with fruit, graham crackers and other dippers.
Cindy says
December 15, 2017 at 6:00 pmWill the dye in the sprinkles “run” if you stir or electric mix in? I don’t want the dip to turn brown from the colors spreading.
Sara says
December 15, 2017 at 8:48 pmIt depends on what kind of sprinkles you use. The “jimmy” type of sprinkles are coated and don’t run, but the tiny non pareil sprinkles might run. I’ve never had an issue with the colors running. As long as you avoid the non pareil sprinkles you should be fine!
krissie says
December 14, 2017 at 2:10 pmhow far in advance can you make this dip and how long Will it last in the fridge or freezer?
Sara says
December 14, 2017 at 10:05 pmYou can make it up to one day in advance and store it in the fridge. You should add the sprinkles on top right before serving. This dip won’t freeze well!
Lea says
December 4, 2017 at 9:32 amJust made this for my ladies church group meeting tonight! Tastes fabulous! I added some red glitter sprinkles to make it festive (I now have a pretty pink dish to take)! I hope everyone love it!
Lea says
December 4, 2017 at 9:35 amI added a small scoop of plain protein powder to the flour and used coconut flour (kept the measurements the same)! Worked beautifully!
Arganise says
November 15, 2017 at 6:37 pmThis recipie is awesome I can’t wait for me and the love bug to try it.
~Arganise
Tam says
December 23, 2016 at 8:07 amMy husband did not care for the yogurt either. I put in 1/2 of the small tub of cool whip instead and it worked out fine. This is a great recipe. Just made the change for personal tastes.
Sara says
December 24, 2016 at 4:24 pmCool whip is a great substitute for the yogurt!
Can says
December 22, 2016 at 10:39 pmStupid question…is it unsalted butter or regular?
Sara says
December 22, 2016 at 10:40 pmYou can use either, I often use salted because it helps to offset the sweetness a bit.
Joanna says
December 19, 2016 at 4:01 pmAnything to take the tart away? I like it but family doesn’t like the after taste.
Sara says
December 19, 2016 at 9:47 pmDid you use vanilla Greek yogurt not unsweetened? You could try adding another tablespoon or two of sugar to offset it.
Diana says
December 17, 2016 at 6:18 amHi, this dip sounds great in theory, however, raw flour is a no-no, and can cause bad belly pain! The flour would need to be toasted at the very least, or left out entirely. This recipe is just not safe as is. I might give it a try, and toast the flour first.
Sara says
December 17, 2016 at 2:58 pmYou can omit the flour if it bothers you!
Jenn says
December 23, 2018 at 4:20 amI thought the same thing. The FDA warms against eating raw flour due to contamination.
Sara says
December 23, 2018 at 7:57 amYou can bake the flour at 350 degrees F for 5 minutes if you’re concerned, that will kill any potential bacteria!
Kim says
December 16, 2016 at 9:25 amLooks delish!!
So you got the gingerbread cookies at Walmart too??
Sara says
December 16, 2016 at 9:56 pmYes I did, in the holiday area!
Judi Kunz says
December 16, 2016 at 8:39 amScrolled all the way down…cannot see the recipe.
Sara says
December 17, 2016 at 2:59 pm½ cup Chobani® Non-Fat Vanilla Greek Yogurt
5 tablespoons of butter, softened
2 ounces of cream cheese, softened
¼ cup flour
½ cup powdered sugar
Additional Ingredients:
½ teaspoon vanilla extract
½ cup holiday sprinkles, divided use
graham crackers, fruit, etc. for dipping
Place the butter, cream cheese and sugar in a medium bowl. Using a mixer, beat the mixture until light and fluffy, about 2 minutes.
Add the flour and vanilla extract and beat for another minute.
Add the yogurt, ¼ cup at a time and mix on low to combine.
Stir in the sprinkles, reserving 2 tablespoons. Place the remaining sprinkles on top of the dip for decoration.
Serve immediately with fruit, graham crackers and other dippers.
Sharlene clair says
December 19, 2016 at 7:06 amThere is a button that says MORE, I think it’s in red. I pass that button a lot!!!