Peppermint Cheesecake Dip

Ingredients

• 1 package (250 g) cream cheese, softened
• ½ cup powdered sugar
• 4 to 5 drops food-grade peppermint oil, or about ½ tsp peppermint extract
• 1 tub (8 oz or 1 L) Cool Whip, thawed
• 1 cup crushed peppermint chocolate (candy cane bark works great)

For dipping

• Chocolate graham crackers, Oreo wafers or gingersnaps

Method

1. Beat the cream cheese until smooth.
2. Add the powdered sugar and peppermint and beat until smooth and well combined.
3. Add the Cool Whip and beat until combined.
4. Fold in the crushed peppermint chocolate.
5. Chill until ready to serve, with chocolate grahams, Oreo wafers or gingersnaps for dipping.

Peppermint: Use only food-grade peppermint oil. It is very strong, so start with a drop or two and taste.