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Recipe compliments of www.ITISAKEEPER.com
Peanut Butter Dip
Peanut Butter Dip is the best dip appetizer or snack. It's sweet and creamy, so it works with all types of dippers.
Equipment
Ingredients
- 8 ounces Cream cheese, 1 brick, softened
- 1 ½ cup Peanut butter
- 3.4 ounces White chocolate pudding mix, 1 box
- 1 ¼ cup Milk
- 8 ounces Whipped topping, 1 tub, thawed
- 5 Reese’s cups, regular size, chopped
- 1 cup Semi sweet mini chocolate chips
Instructions
- To a large bowl, add the cream cheese and peanut butter. Using a hand mixer, beat until it becomes smooth and well mixed. Add the white chocolate pudding mix to the bowl and continue beating. Slowly add the milk, little by little while beating on low.
- Once completely mixed in turn off the hand mixer and carefully fold in the whipped topping with a silicone spoon or wooden. Add the Reese’s and chocolate chips and fold until completely combined.
- (This part is optional) decorate the top of the fluff with extra chocolate chips and Reese’s! Keep covered and in the refrigerator until ready to serve! Serve with apples, graham crackers, or whatever you’d like!
Christina's Notes
- Boost the Peanut Butter Flavor: Use a mix of creamy + a spoonful of crunchy peanut butter for subtle texture without making the dip chunky. Choose a no‑stir peanut butter (like Jif or Skippy). Natural peanut butter can make the dip greasy or cause separation.
- Start With Softened Ingredients: Room‑temperature cream cheese is non‑negotiable. Cold cream cheese creates lumps that never fully smooth out.
• If you forget to soften it, microwave in 10‑second bursts until just pliable. - Make the Pudding Work for You: White chocolate pudding thickens the dip beautifully but:Add the milk slowly so the pudding hydrates evenly. If you want a thicker, fluffier dip, reduce the milk to 1 cup.
- Fold, Don’t Stir: Whipped topping deflates easily. Use long, gentle folding motions to keep the dip airy and mousse‑like.