Once again I had a bunch of cream cheese to use up, and this time it wasn’t going away without bringing a billion calories with it. Luckily, this dip is really delicious, but not something you need to eat a giant amount of to be content, so you can share the fat with your friends. Or at least pretend that you’re going to, and then eat it all yourself over a few days.

Ingredients:

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 1/2 cups powdered sugar
• 5 tablespoons all-purpose flour
• 5 tablespoons cocoa powder
• 3 tablespoons brown sugar
• 2-3 tablespoons milk, divided
• 1 teaspoon vanilla
• 1 teaspoon sea salt
• 1 cup mini chocolate chips
• something to dip in the dip

In a large bowl, beat together the cream cheese and butter until smooth. This is much easier if you do actually take them out in time to become room temp.

Beat in the brown sugar, cocoa powder, flour, vanilla, salt, and 1 tablespoon of the milk, until smooth.

Beat in the powdered sugar and a second tablespoon of milk, until smooth again. You can add the remaining tablespoon of milk if you’d prefer a thinner dip, I didn’t find it necessary.

Mix in the chocolate chips.

Serve with cookies, pretzel thins, or maybe some apple slices? Or just, of course, spoons.

An excellent amount of chocolateyness.

Brownie Batter Dip

From Something Swanky.

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 1/2 cups powdered sugar
• 5 tablespoons all-purpose flour
• 5 tablespoons cocoa powder
• 3 tablespoons brown sugar
• 2-3 tablespoons milk, divided
• 1 teaspoon vanilla
• 1 teaspoon sea salt
• 1 cup mini chocolate chips

In a large bowl, beat together the cream cheese and butter until smooth. Beat in the brown sugar, cocoa powder, flour, vanilla, salt, and 1 tablespoon of the milk, until smooth. Beat in the powdered sugar and a second tablespoon of milk, until smooth again. Add the remaining tablespoon of milk if you prefer a thinner dip. Mix in the chocolate chips.

Serve with something to dip.