I always think I’m done with this batter dip craze.
And then there it is again, at the forefront of my mind and right into my kitchen aid!
We won’t talk about where it goes from there… ahem.
I love the flavors in this dip.
The brown sugar and caramel really give it such a great richness.
Like Pot O’ Gold type rich…
Ok, ok. It’s a stretch. I admit.
Just trying to fit that St. Patrick’s day jazz in somewhere :)
And I did make a back-up treat, just in case you didn’t buy the “Pot o’ Gold” bit…
Shamrock sugar cookie dippers!
This recipe makes a HUGE batch of dip– and I’m not really much of a cookie cutter-outer.
And there is no way I was cutting out a billion Shamrocks to go with all that dip.
So after about a dozen four-leaf clovers,
I took the easy way out and finished up with cookie cups:
Cookie cups are one of my favorite go-to recipes for leftover dips, buttercream, and ganache.
My original cookie cups post is HERE.
Happy St. Patty’s everyone!!
Have a Pot O’ Blondie-Batter-Gold on me :)
PS- this dip would be PHENOMENAL with pretzels.
And maybe instead of caramel and butterscotch chips– M&Ms and chocolate chips.
Or with cinnamon and white chocolate chips… mmmmm.
So many options.
Must. find. more. dippers.
Blondie Batter Dip
- 8 oz. cream cheese
- 1/2 c. butter, softened
- 2 2/3 c. powdered sugar
- 5 tbsp. brown sugar
- 10 tbsp. flour
- 1/3 c. caramel sundae sauce
- 1 c. butterscotch chips
- In a stand mixer, whisk together the cream cheese and butter until smooth.
- Whisk in the brown sugar and flour.
- Gradually whisk in the powdered sugar until smooth (add in 1 tbsp. of milk if the mixture is too stiff).
- Using a rubber spatula, fold in the caramel sauce and the butterscotch chips.
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