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Game Day Cheesecake Dips and Chips

cheesecake dips with sweet chips in bowls with football chocolate drizzle
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Ingredients

Scale

Italian Lemon Cheesecake Dip

  • 2–8-ounce packages of Neufchatel or cream cheese 
  • 4 tbsp juice from Meyer lemon
  • 2 tsp Meyer lemon zest (garnish)
  • 3 1/2 tbsp pure cane sugar
  • 1/2 cup whole milk or skim ricotta

Toasted Coconut Cheesecake Dip

  • 2–8-ounce packages of Neufchatel or cream cheese
  • 1 cup unsweetened coconut flake, toasted (reserve 1/4 cup for garnish)
  • 1 1/2cup coconut milk
  • 1/4 cup coconut palm sugar 

Peanut Butter and Dark Chocolate Cheesecake Dip

  • 2–8-ounce packages of Neufchatel or cream cheese
  • 1/2 cup Organic Peanut Butter (no added sugar)
  • 3 tbsp pure cane sugar (omit if using a peanut butter w/ sugar added)
  •  1/2 cup dark chocolate chunks or chips, melted (garnish)

Instructions

  1. Toast coconut flakes in 350-degree oven for 5 minutes and set aside. 
  2. Repeat steps 2-4 for each dip. Beat cream cheese on high speed for 1 minute using a hand mixer or Kitchen Aid. 
  3. Slowly add required sugar and mix until incorporated.
  4. On low speed add all remaining ingredients. Mix until incorporated. 
  5. Chill dips in the refrigerator until a half hour before serving. 
  6.  When it’s time to serve, remove all dips from the refrigerator and garnish each one.
  7. Melt chocolate chunks in the microwave for 45 seconds to 1 minute, stir. Drizzle on top of the Peanut Butter Dip.
  8. Garnish the Italian Lemon dip and Toasted Coconut Dip with suggested garnish. 

Notes

Remember, do not to garnish dips until they are ready to serve. Enjoy!

Find it online: https://www.lemonlimeco.com/game-day-cheesecake-dips-and-chips/