Christmas Cookie Dip is a perfect not-too-sweet dessert dip that everyone will love. Requiring no baking and no cooking, this mix-only dip will keep everyone from the smallest to the tallest full until your entire Christmas dinner is ready.
Truly a 5-minute dessert dip, you can count on some serious festive fun with this creamy, sweet, and delightful appetizer.
Perfect for a holiday party, a movie night, or even leave out as a snack for Santa, this recipe is simple to upgrade to nearly any holiday dip with just a change of sprinkles. Light, fluffy, and fun!
Why you will love this Christmas Dip Recipe!
Christmas is the most wonderful time of the year – friends, family, and FOOD! There is no shortage of gatherings in the fall and winter season that require the best dips. This Christmas cookie dough dip, which whips up in minutes, is hands down an incredibly easy way to be ready at the drop of a hat.
Perfect to top with cute little Christmas sprinkles, this dip goes fantastic with cookies, graham crackers, shortbread sticks, and even fruit! SURE to be a hit, this no egg, no-bake dip is creamy and fluffy both.
This is quick to put together 10 minutes and it makes about 2 cups of dip. While it is sweet, this dip is not a dense as other dips, so it’s smooth and pairs well with graham crackers.
- cream cheese
- vanilla Greek yogurt
- flour – see note on flour
- powdered sugar
- teddy graham or graham crackers
This dip is no bake but you need to make sure that the cream cheese and butter are softened. Remove ingredients at least 15 min prior to proceeding with making.
Cookie Dip Video Recipe
How to make Christmas Cookie Dip
- Beat butter and cream cheese with an electric mixer until smooth and fluffy. You can always whip by hand if completely necessary, but I find that it takes so much longer and is harder to incorporate with the cream cheese. Plus, everyone likes to lick the beaters!
- Add yogurt, flour, sugar and vanilla and beat until well combined.
- Manually Stir in 1/3 cup sprinkles (alternatively you could use mini chocolate chips).
- Spoon your cookie dough dip into bowl and sprinkle top with remaining 1 tablespoon sprinkles for color and decoration.
- Serve with apples, graham crackers, vanilla wafers, or pretzels.
Common Holiday Dip Questions
Personally, we like the look and texture of nonpareils, as shown, but jimmies, sanding sugar, confetti sprinkles, and round quins all work great for decorating.
I used vanilla Greek yogurt with this dip, but as seasons roll around many fall flavored yogurts hit the market. Try pumpkin spice, gingerbread, or any other flavor to mix this dip up or make more than one kind for your party.
Refrigerate any leftovers in an airtight container for up to 3 days.
There is always a small risk that raw flour could contain salmonella bacteria. If this risk is a concern for you, put flour on a baking sheet and back for 10 minutes on 350 degrees prior to adding to dessert dip.
A bit about Sprinkles
1) Hundreds & Thousands – These tiny pieces of candy have been around for over 100 years! Originally called “hundreds” they were made by hand with cocoa butter and then later refined into their current form using corn syrup. Today’s versions contain more than 50% corn syrup which makes them much softer and easier to work with.
2) Nonpareils: The first recorded use of Nonpareil was by Thomas Adams, who patented his invention on March 30, 1790. The patent described it as “a new article of manufacture consisting essentially of an agglomeration or mass of small particles of fine flour.” He also claimed that this product could be used as a substitute for sandpaper. It wasn’t until after he died that anyone else tried making these candies.
Nonpareils sprinkle is made from sugar crystals coated in cocoa powder. The coating helps to keep them from clumping together while they bake. When baked at 350 degrees F., they will melt slightly and become smooth. This makes nonpareils perfect for decorating cakes, cookies, and other desserts.
Best way to soften Cream Cheese – Cream cheese can be softened a few different ways. The first is the most obvious – unwrap the foil around cream cheese and leave on the counter for 15-30 minutes at room temperature. The other method is to cup up the cream cheese into smaller slices, which help it come up to room temperature even quicker.
How to bake flour to ensure zero salmonella – While its common to use bits of unbaked flour in dessert dips and other recipes without baking it first, modern baking and cooking has brought light that salmonella may be present in some uncooked flours. To be ultra cautious, its best to make sure to use HEAT TREATED flour or heat treat the flour yourself to kill any live bacteria.
- Oven – Spread flour into casserole dish in a 350 degree preheated oven for 10 minutes.
- Microwave – Flour goes into a bowl and is heated in small 30 seconds of time. Stir and then check for temperature. Once flour has reached 165 degrees, it is ready to be used. Be careful not to overheat the flour as it will harden.
- Cherry Cheesecake Dip
- Chocolate Chip Cheesecake Dip
- S’mores Dip
- Funfetti Dip
- Booty Dip
- Marshmallow Fluff Dip
- Chocolate Chip Cheeseball
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Christmas Cookie Dough Dip
- 5 tablespoons butter - softened
- 2 ounces cream cheese - softened
- 1/2 cup vanilla Greek yogurt
- 1/4 cup flour
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1/3 cup holiday sprinkles - plus 1 tablespoon
- teddy graham or graham crackers
- Beat butter and cream cheese with an electric mixer until smooth, creamy and fluffy.
- Add yogurt, flour, sugar and vanilla and beat well until combined.
- Stir in 1/3 cup sprinkles.
- Spoon dip into bowl to serve and sprinkle with remaining 1 tablespoon sprinkles on top.
- Refrigerate any dip leftovers in an airtight container