We are a HUGE dip family, especially at parties and around the holidays. It's funny because you know what kind of season it is based on the dip we bring out. For example, my Grandmom's Shrimp Dip is usually a summer dip or brought out around major holidays, and then in the fall and the cooler weather, me and my sister are always breaking out the yummy sour cream & herb/bacon dips with pretzels.
The boys are complete "dippers" and they are always looking for something to dunk some part of their meal into. I even picked up some divided plates at Target mainly because they have a tiny section perfect for condiments for them to dip.
So, can I tell you something? I had an awful Mommy moment with this dip. First of all, this Autumn Cheesecake Dip is good. It's really, REALLY good. But then again, what do you expect with cream cheese, brown sugar, cool whip, and spices? Yep, that's what I thought.
I made this and purposefully told Silas and Wesley that they could have some after dinner, which they did. And I was reminded approximately every 2 minutes that, "I really love this dip, Mommy. This tastes like candy on apples, Mommy." :)
Fast forward to after dinner, I called my sister (who didn't pick up, you missed out, Renee!) and then my mom wondering if they wanted a cheesecake dip and some cake (another recipe I'll be sharing). I've shared with you before, when desserts are sitting on the counter I'm the one who eats it, and I'm DONE with that! My mom came and picked both up to share with her youth group kiddos that night. Yay! Problem solved.
Um. That was until Silas asked for more dip the next day.
And proceeded to SOB that it was gone.
I felt AWFUL! Like two inches tall, awful.
Luckily there was still a little bit left and he was able to enjoy the rest the next day, along with the other two vultures (his brother and cousin). Pretty much everyone who tries this dip will love it, just take it from my four year old. :)
Autumn Cheesecake Dip
8 oz cream cheese, softened at room temperature
8 oz Cool Whip, thawed
1 cup packed brown sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
apples or graham crackers for dipping
Blend cream cheese, Cool Whip, and brown sugar in your standing mixer on medium speed 5-10 minutes, or until smooth. Add vanilla, cinnamon, and nutmeg, and mix again until well blended. Refrigerate at least one hour, preferably overnight, before serving (it fits perfectly back into the Cool Whip container). Store leftovers in the refrigerator.