Chocolate Cookie Cheesecake Dip

Name: Chocolate Cookie Cheesecake Dip
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: One 8-ounce block cream cheese, at room temperature; 1/4 cup mascarpone, at room temperature; 3 tablespoons brown sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; 1 1/4 cups crushed crispy chocolate chip cookies, such as Tate's (from about 6 cookies); Serving suggestions: pretzel crisps, pretzel rods, potato chips, shortbread or other sweet and salty items to dip

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Level: Easy

Total: 1 hr 10 min (includes chilling time)
Active: 10 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 10 min (includes chilling time)
Active: 10 min

Yield: 6 to 8 servings

Ingredients

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One 8-ounce block cream cheese, at room temperature

1/4 cup mascarpone, at room temperature

3 tablespoons brown sugar

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 1/4 cups crushed crispy chocolate chip cookies, such as Tate's (from about 6 cookies)

Serving suggestions: pretzel crisps, pretzel rods, potato chips, shortbread or other sweet and salty items to dip

Directions

Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving.