Cheesecake Dip, Two Ways

  With Easter just two short weeks away, the Easter brunch/dinner menu planning frenzy is sure to begin for many of us.  I think of Easter as sort of the official launch into spring cooking.  We put the heavy casseroles and hearty stews behind us and welcome in a lighter, more colorful fare.  You may be thinking to yourself that I’ve lost my mind if I’m calling cheesecake dip “light,” but I served it with fresh strawberries, which totally cancels out the calories in the dip, right?  Either way you look at it, I think this would make the perfect addition to your Easter brunch or could even serve as a light dessert for dinner.   I added toasted coconut and coconut extract to mine, but because I knew that many of my readers aren’t huge coconut fans, I threw in a chocolate chip version as well.  This recipe is incredibly flexible so don’t be bound by the ingredients on the page.  In my book, you could almost add whatever you want to cheesecake and it would be delicious.   I paired mine with strawberries, but you could change up the fruits to your liking or serve it with graham crackers.   See, I told you….very flexible, so it can fit into any menu.  Happy Easter menu planning!

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Cheesecake Dip, Two Ways

Ingredients:

1 8 oz package cream cheese, softened

1/2 cup butter, softened

3/4 cup gluten free powdered sugar

1 tsp vanilla

2 Tbsp brown sugar

1/2 cup mini chocolate chips, divided (for chocolate chip version)

1/2 cup toasted coconut, divided (for toasted coconut version)

1/4 tsp coconut flavor extract (for toasted coconut version)

Directions:

In an electric mixer, beat together butter and cream cheese until smooth.  Add powdered sugar, brown sugar and vanilla extract and beat on medium high speed until light and fluffy.  If making the chocolate chip version, carefully stir in all but 2 Tbsp of the chocolate chips.  Place in a small serving bowl and sprinkle with remaining chocolate chips.  If making the toasted coconut version, stir in the coconut extract and all but 2 Tbsp of the toasted coconut.  Put in a serving bowl and sprinkle with remaining coconut.   Enjoy with fruit or graham crackers. 

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