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
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.
Recipe Notes
This dip can be made up to a day in advance and stored in the refrigerator. I recommend letting it sit at room temperature for 20 minutes before serving.
Christie says
What a great dip to bring to a Christmas party. I am sure it would be a huge hit.
heather @french press says
oh I bet my kids would FLIP for this!
Cathy says
I want to reach through the screen and have some! Looks so so good!! Love that this creamy dip is made with Chobani! #client
Cathy
Julie @ Texan New Yorker says
I’ve never tried a dessert dip before (I’m assuming fondue doesn’t count, haha), but now I’m thinking I should make yours next week. I can imagine kids would go nuts for this!
Kim Beaulieu says
We love sweet dips at our house. There’s just something about funfetti and sprinkles over top that takes it to the next level. This is perfect for the holidays.
Michelle @ The Complete Savorist says
A dip for my cookies, kinda love that idea. Delicious.
Heather {Brie Brie Blooms} says
Seriously can’t wait to make this for a special treat during a busy holiday week! #client
MARTHA says
CAN YOU USE GLUTEN FREE FLOUR WITH THIS.. OR DO YOU THINK IT WILL RUIN THE TASTE/CONSISTANCY
Sara says
I think it would probably be ok, although I’ve never tasted gluten free flour on its own so I couldn’t say for sure!
sandra says
Self Rising flour or All Purpose flour?
Sara says
All purpose!
Em says
Did you have an issue with the apples turning brown before they could all get eaten?
Sara says
You can squeeze a little lemon juice over the apples and they’ll hold their color for longer!
Melissa says
Probably a silly question, but could I add mini chocolate chips? I’m pretty sure it would go fast with my family!
Sara says
You can definitely add chocolate chips!
Rosemary Cole says
Can you use another type of yogurt ? Not a big fan of Greek yogurts.
Sara says
Any vanilla yogurt is fine!
Tiffany says
Leave it out and add one egg! Raw eggs will not hurt you! It is much better that way!!
Lisa says
Don’t you have to cook flour? The raw flour is offputting to me. I would leave that out.
Sara says
The flour is in there to make it taste more like actual cookie dough, but it would be fine to leave it out!
Tiffany says
No! It’s a must for the proper flavor!
T says
What type of flour? Self-rising or Plain?
Sara says
Just regular flour!
Sharon Singsank says
Why the flour? Would it not be good without that in it. Have you ever tried it without?
Sara says
The flour is to make it taste like actual cookie dough, you can leave it out but it will be more of a frosting flavor (but still delicious!)
Tiffany says
Leave out the yogurt and add one egg. Raw eggs will not hurt anyone!! It is AMAZING!!!
mary says
I can say Thank You! This will be just the ticket to delight my grand kids!
Donna Morris says
Recipe for cookie dough dip
Sara says
Donna, the recipe is written at the bottom of this post!
Haley Beth says
How long will this keep in the fridge. I’d need to make it about 24 hours in advance.
Sara says
It will definitely be fine made 24 hours in advance! I would add the sprinkles on top right before serving.
Haley Beth says
Wonderful! I wouldn’t have thought about adding the sprinkles at the end! Great idea. Thanks!
Kaitlyn says
What types of fruit would go well with this? I would like to offer a variety.
Sara says
I serve it with green and red apples and strawberries, you could also try pears or pineapple.
Tamarie says
Is there a possible substitute for the cream cheese? My hubby loves cookie dough but is not a fan of cream cheese & I’d love to make this for him.
Sara says
That’s a good question, and one that I’m not exactly sure of the answer to! My best suggestion would be to use all butter instead of cream cheese, or possibly marshmallow cream?
Tamarie says
Ooo marshmallow cream! That’s a good idea. Thank you!
Judi Kunz says
Scrolled all the way down…cannot see the recipe.
Sara says
½ 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
There is a button that says MORE, I think it’s in red. I pass that button a lot!!!
Kim says
Looks delish!!
So you got the gingerbread cookies at Walmart too??
Sara says
Yes I did, in the holiday area!
Diana says
Hi, 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
You can omit the flour if it bothers you!
Joanna says
Anything to take the tart away? I like it but family doesn’t like the after taste.
Sara says
Did you use vanilla Greek yogurt not unsweetened? You could try adding another tablespoon or two of sugar to offset it.
Can says
Stupid question…is it unsalted butter or regular?
Sara says
You can use either, I often use salted because it helps to offset the sweetness a bit.
Tam says
My 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
Cool whip is a great substitute for the yogurt!
Arganise says
This recipie is awesome I can’t wait for me and the love bug to try it.
~Arganise
Lea says
Just 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
I added a small scoop of plain protein powder to the flour and used coconut flour (kept the measurements the same)! Worked beautifully!
krissie says
how far in advance can you make this dip and how long Will it last in the fridge or freezer?
Sara says
You 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!
Cindy says
Will 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
It 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!