Monday, August 5, 2013

Nutella Cheesecake Dip

I found this Nutella Cheescake Dip on Pinterest and just new I had to try it. Everyone raves about Nutella. I have never let myself buy it. I heard how addicting it was, and know that even though it is sometimes advertised as a "breakfast spread" for toast, it isn't all that healthy. I have great self control in the store, but I'm not very good at saying "no" once something makes it home. Therefore, I'd never bought Nutella, in fear of eating a whole jar in one sitting.

BUT, I was getting company. Everyone was bringing something for dinner, and I was in charge of dessert. I made Chocolate Chip Cookies, and this addicting Nutella Cheesecake Dip.  It was amazing!

As you can see from the picture I used strawberries, bananas, and teddy grahams to dip in my Nutella Cheesecake Dip. I even had a few guests use chocolate chip cookies. You can try whatever you would like for dippers.

This Nutella Cheescake Dip is very easy to make, and leftovers store in the fridge for a couple days in an airtight container.

I dare you not to eat it by the spoonful.

Nutella Cheesecake Dip
Recipe Source: Cooking Classy

1 cup heavy whipping cream - cold
8 oz cream cheese (1 block)
3 TB powdered sugar
3/4 cup Nutella (give or take - I used 1 small container which was close)

In a chilled mixing bowl, whip cream until whipped cream is formed.
Remove from mixing bowl and set aside.
In the mixing bowl whip the cream cheese and powdered sugar until smooth.
Add the nutella and mix until combined and smooth.
Add half of the whipped cream and gently fold in until combined.
Add the other half of the whipped cream. Gently stir until well blended.
Store in the refrigerator in an airtight container until ready to serve.
Serve with any dippers you would like. I used strawberries, bananas, and teddy grahams.

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