Sugar Cookie Dip

Course: Dessert

Cuisine: American

Prep Time: 5

Additional Time: 2

Total Time: 2 5

Servings:

Calories: 102kcal

Author: Lauren

This high protein and low calorie Sugar Cookie Dip is the ultimate guilt-free holiday indulgence! Sweet, creamy, festive and fun, everyone is going to want to dive in!

Print Recipe

Ingredients

1 cup plain nonfat Greek yogurt (226g)
1.5 scoop vanilla protein powder (46g)
1/4 cup french vanilla cake mix or sugar cookie mix (32g)
1/4 cup Swerve brown sugar (48g)
2 Tbsp cashew butter (28g)
1 tsp clear vanilla extract
1/2 - 1 tsp liquid stevia to taste
3 Tbsp sprinkles (12g)

Instructions

Combine the yogurt, cake mix, protein powder, brown sugar, cashew butter, vanilla, and liquid stevia in the bowl of a stand mixer (or with a hand mixer) until smooth.
Test the batter and add more sweetener, if desired.
Fold in 1 tablespoon of the sprinkles.
Place in the fridge to chill for a 2-3 hours before serving. I know, I know, but I promise you, it’s even better when the flavors have had a chance to come together!
Serve with dippers like Oreo's, vanilla wafers, frosted animal cookies, animal cookies, pretzels, apples, graham crackers, or other cookies of the sort!
Keep sugar cookie dip stored in an airtight container in the fridge for up to 7 days or frozen for up to 3 months.

Notes

How To Heat Treat Cake Mix:

I typically don’t bother heat-treating my cake mix, but I am making that decision aware and informed of the potential risks of consuming raw flour. If you are concerned about any potential bacteria, follow the instructions below to heat treat.

Pour cake mix into a large bowl. Heat it in 30-second intervals in the microwave until the cake mix temperature reaches 165°F (74°C). Mix with a spoon between intervals. Each microwave is different, but mine takes around 3 intervals.

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