Chocolate Chip Cookie Dough Dip: Bunco Style

I’m in a fantastic little neighborhood Bunco group. Now, before you roll your eyes and delete my blog from your RSS feed, know this; my Bunco girls are pretty rad. I’ve be “in” the group for about a year, and I’m still unsure how to actually play Bunco. Mostly we gab, sip wine, laugh about our kids, and devour delicious edibles until the clock strikes 10:00pm and we decide we’re all about to die from exhaustion.

Last night, after avoiding the tantalizing Cookie Batter Dip pins on Pinterest for nearly 4 months, I broke down and decided to give it a try. This was pretty good. Not knock your socks off amazing, but definitely addicting and delicious. If you’ve got a party or shower to attend this summer; this is a good option. It’s different and unique and will likely be inhaled if you’ve got a crowd of pregnant ladies, hyperactive kids, or slightly wine-buzzed friends to feed.

This dip took literally 10 minutes to make, and 10 minutes to chill. In fact, I’d planned to make this yesterday evening before I left for Bunco so that I wouldn’t be tempted to eat it all before the party started could take advantage of the pretty evening light for pictures. Alas, an insane thunderstorm complete with hail rolled through just before I started so I had to take my photos under the kitchen window. I kind of like how moody they are!

In my opinion, Vanilla Extract should be an ingredient in every dessert.

The recipe calls for toffee bits, which I couldn’t find yesterday. I substituted white chocolate chips. Yummy. I may try this recipe for Monster Cookie Dough Batter Dip next time. Looks divine!

I served this with chocolate graham crackers. I think apple slices, pretzels, and animal crackers would also be good. Or, just stick a baby spoon in it and go to town. I may have done that for breakfast. Ahem, and lunch.

Chocolate Chip Cookie Dough Batter Dip
(very, very, very slightly adapted from here)

8 ounces cream cheese (use full fat; just do it)
1/2 cup butter
1 cup powdered sugar
2 tablespoons brown sugar
1 tablespoon vanilla extract
1 cup milk chocolate chips
1 cup white chocolate chips
1 box chocolate graham crackers (or whatever vehicle you’d like to use for dipping)

Cream butter and cream cheese together with a stand or hand held mixer. Add remaining ingredients and stir to combine. Refrigerate for at least 10 minutes or up to an hour. Serve with snacks and enjoy!