Cake batter dip
Oh. My. Gosh. I can’t even put into words my complete love and adoration for this dip. It is THAT GOOD. The kind of good that makes you want to pay homage to it with a poem… or a love song… or a limerick. Something. But you can’t, because you’re too busy holding your graham cracker in one hand and your spoon in the other, just trying to decide which way you like eating it the best. And since you still can’t choose, even after you’ve eaten your weight in dip, you’ll just have to find a reason to make it again. Soon. Really, really soon.
Recipe: Cake Batter Dip
(slightly adapted from Mommy’s Menu)
1 boxed cake mix (any flavor – I chose yellow butter cake mix)
1 1/2 c. plain nonfat Greek yogurt
2 c. Cool Whip (I used light Cool Whip and would like to try fat-free next time.)
lots of sprinkles/jimmies
graham crackers, animal crackers, pretzels, (or a spoon) for dipping
Stir all ingredients together in a mixing bowl. Transfer to serving dish, cover, and refrigerate until ready to use, at least one hour.
(I also think this would make an excellent cupcake frosting!! Just be sure to refrigerate them, since you’re using dairy products.)