Chocolate Chip Cheesecake Dip

8oz =226g

1 8oz. package of cream cheese (softened) 

1/2 cup butter (softened)

3/4 cup powdered sugar

2 Tablespoons brown sugar

1/4 teaspoon vanilla

3/4 cup mini chocolate chips

Graham cracker sticks, or regular graham crackers

Hand mixer (for single batch this seems to be easiest to work with) 

Small to medium-sized bowl to mix, and

Small to medium-sized tupperware for storage

Using a mixer, combine cream cheese and butter until smooth.

Mix in the sugars and vanilla. Once smooth, stir in the chocolate chips. Feel free to taste test the mixture; however, it tastes much better when it's been refrigerated. Let the mixture chill for at least 1-2 hours before serving. I've always used the graham cracker sticks (found at any grocery store, Wal-Mart, Target, etc). You can also use teddy grahams, pretzel sticks, vanilla wafers, or any other type of cracker you desire.

Chocolate Chip Cheesecake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) miniature semisweet chocolate chips
• Graham cracker sticks

Directions

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups