Raspberry Cheesecake Dip
Raspberry Cheesecake Dip is perfect for dipping shortbread cookies or vanilla wafers, and the garnish of whole raspberries gives the dip a show-stopping finish!
Servings: 3 cups
Calories: 112kcal
Ingredients
- 1 block (8 ounces) cream cheese, room temperature
- 1 container (8 ounces) whipped topping
- 3 tablespoons raspberry gelatin, like Jell-O™
- 1 container (16 ounces) fresh raspberries
- ½ teaspoon vanilla extract
- shortbread cookies or vanilla wafers, for dipping
Instructions
- In a medium mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
- Add the whipped topping, raspberry gelatin, and vanilla extract to the bowl. Beat until well combined and fluffy.
- Chop most of the raspberries, reserving about ¼ cup whole berries for garnish.
- Gently fold in the chopped berries. Set the whole raspberries aside.
- Transfer the dip to a serving bowl. Let it chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
- When ready to serve, top with the reserved whole raspberries.
- Serve with shortbread cookies or vanilla wafers for dipping.
Nutrition
Serving: 4tablespoons | Calories: 112kcal