For as much as I claim to love desserts dips I’ve seriously been neglecting them as of late. I had to check my recipe archives to be sure, but my last dessert dip was posted all the way back at the beginning of March. And if you’re like me and haven’t fully come to terms with the fact that we’re almost half way through the month of May (!!) that means it’s been two whole months since I whipped up something sweet and dippable.
Like, seriously. Time, you need to slow your roll.
Wait, are the cool kids still saying “slow your roll”?
Guess I’ll just have to cross my fingers and hope for the best, cause I’m just not ready to upgrade my slang and use “on fleek” in a sentence.
Anywho, where was I? Oh, right – DIP!
I have to admit that the recent lack of dessert dips is all due to the “parfait craze” I’ve been on lately. Once the Baileys Cookies and Cream Parfait post took off, it was hard not to make even more parfaits. I gotta give the masses what they want, right?
But, sadly, none of my other parfaits did anywhere near as good as the Baileys one, so aside from one more awesome parfait I have planned (seriously, it’s a doozy!) I’ll probably cool it with the parfaits for a while and go back to my tried and true dip recipes.
Although, at the end of the day, I’m game for any type of no bake dessert. I’m not the best baker (though I do try!) so anytime I don’t have to depend on whatever voodoo magic my oven casts on baked goods is fine by me.
Parfaits and dips are just the easiest route to all the sweet food I crave.
1 cup ricotta
8 oz cream cheese room temperature
1 cup powdered sugar
1 tsp vanilla extract
2/3 cup mini chocolate chips
waffle cones broken
Using a stand mixer (or hand mixer + large bowl), whisk together ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add in vanilla extract and whip for another 30 seconds.
Taste test the dip – if you’d like it sweeter, add more powdered sugar 2 tablespoons at a time. You can safely add another 1/2 cup of powdered sugar (8 tablespoons) without negatively impacting consistency.