Red Velvet Cake Batter Dip
Are you a dipper? I am! I like to dip things when I snack. Chips and Salsa, Carrots and Ranch, Ranch and just about anything.
However, I also have to watch my sugar intake so I am always trying new ways to make things that I can enjoy.
This is one of those “tests” and let’s just say it passed with flying colors! By mixing up the ingredients, I was able to create something that has a lot less calories.
The basic recipe for this dip uses cream cheese instead of yogurt. And while the cream cheese version is amazing, using it adds calories and sugar. It is also thicker and I use it as a topper for cupcakes and muffins.
But I wanted something lighter, with less sugar and calories so after a couple of trial runs – we have a winner!
1 24 ounce container Greek yogurt (I like Chobani ~ plain or vanilla)
1 cup Dry Red Velvet Boxed Cake Mix
4 Tablespoons Powdered Sugar
- Combine all in a large bowl and whisk together until smooth.
- Add additional sugar as desired.
- Mixture will be smooth and soft but will thicken when stored in fridge.
- Mix well again right before serving.
This recipe makes about 2.5 cups of dip. That is if you can get it in a container before half of it is gobbled up in tasting!
Store in an airtight container for about 4 days in fridge.
To make this as a bulk recipe:
Combine 3 containers of yogurt, 1 box cake mix and 1/4 cup powered sugar.
This dip is great to serve on a buffet with cookies, cupcakes, veggies, breads or muffins.
Do you have a favorite dip? Share the recipe with me in the comments. I would love to try it.