Christmas cookie dip is a fun and easy-to-make holiday dip that comes together in minutes using minimal ingredients. It’s a fun twist to a classic Christmas cookie but in the form of a dip, with sprinkles to make it so festive. This Christmas dip is sweet, a little tangy, and a perfect holiday appetizer when paired with cookies, pretzels, and fruits for dipping.
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Christmas cookie dip recipe
This creamy, smooth, rich dip has all ingredients of traditional sugar cookie dough, but without the eggs.  Whisk together all ingredients of the dip, and top with festive red and green sprinkles to make it great for a party. It’s a no-bake dessert dip perfect for dipping cookies, crackers, pretzels, and fruits.
This dip is very easy to make and easy to customize.
This recipe calls for flour, adding flour to the dip keeps its thick consistency. Using flour in no-bake recipes needs extra care. FDA warns against eating raw flour due to contamination, as can cause belly pain. Flour needs to be lightly cooked/toasted/baked before adding it to the recipe, to ensure no salmonella infection happens.
Bake flour in pre heated oven at 350F for about 10 minutes stirring a few times during bake time.
You can also toast flour in a pan on stove top on medium low heat with constant stirring to prevent it from burning. Toast for about 3-5 minutes until flour is warm and you can smell the flour.
You can also use microwave to lightly cook the flour.
If you decide to skip flour, remember that the consistency of the dip will be slightly runny instead of creamy and fluffy.
Ingredients needed
Here’s what you’ll need-
- 5 tablespoon butter (unsalted), softened at room temperature
- 2 ounces cream cheese, softened
- ½ cup Greek yogurt, I used plain Greek yogurt
- ¼ cup flour
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- â…“ cup holiday sprinkles
- Cookies, crackers and fruits to serve
How to make Christmas cookie dip
For this recipe, you’ll need butter and cream cheese softened before you start. Make sure to remove these ingredients from the fridge for at least 20-30 minutes before making the dip.
The recipe as such does not need any baking; the dough once made is eaten raw. But there is a necessity to cook/bake flour before proceeding with making the dip. Note calling it no-bake is for the actual recipe of making the dip, assuming you bake or toast flour beforehand and have it ready.
To bake flour – spread raw flour on a baking tray and bake in preheated oven at 350F for 10 minutes stirring a few times during baking time, this ensures no salmonella bacteria are present in the flour.
Allow flour to cool completely before adding it to dip.
Let’s start making Christmas cookie dip.
Beat softened butter, softened cream cheese and Greek yogurt in a stand mixer or hand mixture until the mix is smooth and fluffy.
Add flour (baked), powdered sugar and vanilla extract until combined.
Stir sprinkles (reserve 1 tablespoon to sprinkle for decoration) using silicone spatula gently, don’t over mix.
Note: sprinkles can ooze it’s color into the dip and that’s normal. If you want to reduce the color dissipated from sprinkles, toss sprinkles in 1 to 2 teaspoon of cooked flour before adding it to the dip.
Spoon out Christmas cookie dip into a serving bowl and add remaining sprinkles on top for decoration.
Serve immediately with cookies, crackers, pretzels or even fruits.
Useful tips
- For this recipe you’ll need butter and cream cheese softened before you start. Make sure to remove these ingredients from the fridge for at least 20-30 minutes before making the dip.
- Following FDA recommendations, to prevent salmonella infection you must avoid using raw flour in no-bake recipes. Bake flour before using it in the dip.
- Remember to reserve some sprinkles for decoration. It adds a festive touch to Christmas cookie dip.
- Chill the dip for 1 hour in the refrigerator before serving.
FAQS
Following FDA recommendations, to prevent salmonella infection you must avoid using raw flour in no-bake recipes. Bake flour before using it in the dip.
Flour needs to be lightly cooked/toasted/baked before adding it to the recipe, to ensure no salmonella infection happens.
Bake flour in preheated oven at 350F for about 10 minutes stirring a few times during bake time.
You can also toast flour in a pan on the stove top on medium-low heat with constant stirring to prevent it from burning. Toast for about 3-5 minutes until the flour is warm and you can smell the flour.
You can also use the microwave to lightly cook the flour.
If you decide to skip flour, remember that the consistency of the dip will be slightly runny instead of creamy and fluffy.
Yes, you may use flavored Greek yogurt. Plain Greek yogurt and vanilla-flavored Greek yogurt work all the time. Try other flavors like gingerbread yogurt or pumpkin spice yogurt.
I wouldn’t recommend that. Softening butter and cream cheese at room temperature is best approach.
Yes, it’s natural for colors from sprinkles to ooze into the dip when you stir it. At least most sprinkles would leave color dissipated when stirred with dip. Don’t worry.
Transfer any leftover dip to air tight container boxes and store in fridge for up to 3 days.
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📋Christmas Cookie Dip (Dessert Dip)
Ingredients
- 5 tablespoon butter unsalted, softened at room temperature
- 2 ounces cream cheese softened
- ½ cup Greek yogurt I used plain Greek yogurt
- ¼ cup flour
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- â…“ cup holiday sprinkles
- Cookies crackers, and fruits to serve
Instructions
- Beat softened butter, softened cream cheese, and Greek yogurt in a stand mixer or hand mixture until the mix is smooth and fluffy.
- Add flour (baked), powdered sugar, and vanilla extract until combined.
- Stir sprinkles (reserve 1 tablespoon to sprinkle for decoration) using a silicone spatula gently, don’t over-mix.
- Note: sprinkles can ooze their color into the dip and that’s normal. If you want to reduce the color dissipated from sprinkles, toss sprinkles in 1 to 2 teaspoons of cooked flour before adding it to the dip.
- Spoon out Christmas cookie dip into a serving bowl and add the remaining sprinkles on top for decoration.
- Serve immediately with cookies, crackers, pretzels, or even fruits.
Video
Notes
Nutrition
Recipe Notes
- For this recipe you’ll need butter and cream cheese softened before you start. Make sure to remove these ingredients from the fridge for at least 20-30 minutes before making the dip.
- Following FDA recommendations, to prevent salmonella infection you must avoid using raw flour in no-bake recipes. Bake flour before using it in the dip.
- Remember to reserve some sprinkles for decoration. It adds a festive touch to Christmas cookie dip.
- Chill the dip for 1 hour in the refrigerator before serving.
Created by Jyothi Rajesh
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Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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