Candy Cane Dip

5 from 4 votes

This simple, no-bake Candy Cane Dip is a fantastic Christmas appetizer or Christmas dessert dip that takes only 10 minutes to prepare and tastes like peppermint cheesecake.

Prep Time10

Total Time10

Course: Dessert, Dip

Cuisine: American

Servings: cups

Calories: 645kcal

Author: Jennifer Fishkind

Ingredients

8 ounce package cream cheese softened
¾ cup vanilla Greek yogurt
⅓ cup powdered sugar
½ tsp peppermint extract
¼ cup crushed candy canes (about 4 large candy canes) plus more for garnishing

Instructions

In a medium sized bowl, use a mixer to beat the cream cheese until smooth, about 1 minute.
Add in the vanilla Greek yogurt, powdered sugar, and peppermint extract. Beat until fully combined, about 1 minute.
Fold in crushed candy canes.
If serving immediately, top with remaining crushed candy canes, optional. Otherwise, place dip in the refrigerator, covered, and top with remaining crushed candy canes whenever your dip is served (within 48 hours).
Enjoy!

Notes

Storage:

To Store: Stored your prepared Candy Cane Dip in the refrigerator, covered, for up to two days.
To Freeze: Candy Cane Dip can be frozen for about a month.

Tips:

The best way to soften your cream cheese is by keeping it in the package for a few hours at room temperature. Barring that, you can carefully heat it up in the microwave (be sure to remove the wrapper first!) in increments of 20 seconds at a lower power. If you don’t soften your cream cheese, your dip will come out lumpy.
If you decide to substitute plain yogurt instead of Greek yogurt in your dip, add a Tablespoon or two of powdered sugar because plain yogurt is less sweet than Greek yogurt.
To crush your candy canes, place them in a sealed bag. Use a mallet, hammer, or rolling pin to crush the candy canes on a flat surface. You can also place them in a food processor, which will leave you with a pinkier hue.

Nutrition