Ingredients
Scale
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup powdered sugar, sifted
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups whipped topping (such as Cool Whip), thawed
- 3/4 cup crushed crisp sugar cookies, plus 2 tablespoons for topping
- 1/2 cup white chocolate chips
- 1/4 cup red and green holiday sprinkles, plus 1 tablespoon for topping
- Assorted dippers: sugar cookies, graham crackers, pretzel rods, apple slices
Instructions
- Set the cream cheese and butter on the counter 45 to 60 minutes before you start, until they dent easily when pressed.
- Add the softened cream cheese and butter to a large mixing bowl and beat with a hand mixer on medium speed for 2 to 3 minutes, until pale, fluffy, and completely smooth, scraping down the bowl once halfway through.
- Add the sifted powdered sugar in two additions, beating on low speed until each addition disappears before adding the next.
- Beat in the granulated sugar on medium speed for 1 minute until the base looks glossy and feels smooth.
- Add the vanilla extract, almond extract, and a small pinch of salt, and beat for 30 seconds just to blend.
- Switch to a spatula and fold in the thawed whipped topping in two gentle additions using slow figure eight strokes, stopping as soon as no white streaks remain.
- Fold in the crushed sugar cookies, white chocolate chips, and sprinkles with just a few gentle turns until evenly distributed.
- Transfer the dip to a serving bowl, smooth the top, and refrigerate for 20 to 30 minutes if you have time, which firms the dip and lets the flavors meld.
- Just before serving, scatter the reserved crushed cookies and sprinkles over the top, surround the bowl with dippers, and serve chilled or at cool room temperature.
- Prep Time: 20 minutes
- Cook Time: 0 minutes