Cadbury Egg Dip Recipe
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Cadbury Egg Dip Recipe
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Turn Cadbury Mini Eggs into an irresistible no-bake Easter dip in just 10 minutes! This creamy, crowd-pleasing dessert combines cream cheese, crushed candy eggs, and whipped topping for the perfect spring treat.
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Ingredients
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounce whipped topping
- 1-2 bags Cadbury Mini Eggs 9 ounces
- Graham crackers for dipping
Instructions
- Use a mixer to blend the cream cheese, butter, and vanilla extract until soft and creamy.
- Beat in the powdered sugar.
- Use a spatula to fold in the whipped topping gently.
- Put the mini eggs in a ziploc bag, saving a few to decorate the top of the dip. Use a rolling pin to crush the eggs in the bag.
- Stir the crushed mini eggs into the cream cheese mixture.
- Add the whole eggs on top of the dip to decorate. Or use Easter-themed sprinkles on top.
- Serve with graham crackers, cookies, or pretzels for dipping.
Notes
- Make sure your cream cheese and butter are properly softened. Cold ingredients lead to lumpy dip! Take them out of the fridge about an hour before you start mixing.
- The Cadbury egg coating is hard. I've tried chopping them with a knife or using a food processor, but a rolling pin is the best way to crush them. Place them in a zip-top bag so they don't go flying everywhere.
- You can make this with one or two bags of mini eggs. I strongly recommend two bags, though, because when it comes to chocolate, more is better.
- I haven't tried making this with fresh whipped cream, but it should work. Just whip it until stiff peaks form. However, the dip will not hold up as long as it does with whipped topping, and I wouldn't make it in advance if you are using whipped cream.
- This is a sweet dip. If you're worried about sweetness, start with ¾ cup of powdered sugar and adjust to taste.
- Make sure your cream cheese and butter are properly softened. Cold ingredients lead to lumpy dip! Take them out of the fridge about an hour before you start mixing.
- The Cadbury egg coating is hard. I've tried chopping them with a knife or using a food processor, but a rolling pin is the best way to crush them. Place them in a zip-top bag so they don't go flying everywhere.
- You can make this with one or two bags of mini eggs. I strongly recommend two bags, though, because when it comes to chocolate, more is better.
- I haven't tried making this with fresh whipped cream, but it should work. Just whip it until stiff peaks form. However, the dip will not hold up as long as it does with whipped topping, and I wouldn't make it in advance if you are using whipped cream.
- This is a sweet dip. If you're worried about sweetness, start with ¾ cup of powdered sugar and adjust to taste.
Nutrition Information
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Calories
2599kcal
(130%)
Carbohydrates
187g
(62%)
Protein
22g
(44%)
Fat
200g
(308%)
Saturated Fat
130g
(650%)
Polyunsaturated Fat
7g
Monounsaturated Fat
46g
Trans Fat
4g
Cholesterol
478mg
(159%)
Sodium
1609mg
(67%)
Potassium
564mg
(16%)
Sugar
181g
(362%)
Vitamin A
6053IU
(121%)
Vitamin C
0.03mg
(0%)
Calcium
412mg
(41%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 2599 kcal
% Daily Value*
| Calories | 2599kcal | 130% |
| Carbohydrates | 187g | 62% |
| Protein | 22g | 44% |
| Fat | 200g | 308% |
| Saturated Fat | 130g | 650% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 46g | 230% |
| Trans Fat | 4g | 200% |
| Cholesterol | 478mg | 159% |
| Sodium | 1609mg | 67% |
| Potassium | 564mg | 12% |
| Sugar | 181g | 362% |
| Vitamin A | 6053IU | 121% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 412mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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