Skinny Cookie Dough Dip

Name: Skinny Cookie Dough Dip
Prep time: 10 min
Total time: 1 h 10 min
Yield: 7 servings
Ingredients: 8 oz. plain low fat Greek yogurt; 1/2 cup yellow cake mix (64g); 1/2 cup vanilla protein powder (48g); 1/4 cup brown sugar sweetener (48g); 1/8 tsp salt; 1 tsp pure vanilla extract; 1/2 tsp liquid stevia; 3 Tbsp mini chocolate chips (45g)

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings
7 servings
Calories
105 kcal
Course
Dessert
Cuisine
International

Skinny Cookie Dough Dip

Heidi Hunt

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Edible Cookie Dough but healthier? It sounds too good to be true!! This Insane Skinny Cookie Dough Dip is a favorite for a reason. Delicious sweet batter, with rich chocolate chips, it's a cookie dough lovers DREAM😍 This dip is incredible easy to make with just a few simple ingredients. You will be wishing you made this recipe sooner!

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Ingredients

Servings

8 oz. plain low fat Greek yogurt or cream cheese (for thicker dip)
1/2 cup yellow cake mix (64g) *see notes to heat-treat
1/2 cup vanilla protein powder (48g)
1/4 cup brown sugar sweetener (48g)
1/8 tsp salt
1 tsp pure vanilla extract
1/2 tsp liquid stevia or more granular sweetener until desired sweetness**
3 Tbsp mini chocolate chips (45g)

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Instructions

Combine the yogurt (or cream cheese), yellow cake mix, protein powder, brown sugar, salt, vanilla and stevia in the bowl of a stand mixer (or with a hand mixer) until smooth. This took a couple of minutes on low.
Test the batter and add more sweetener, if desired.
Fold in the mini chocolate chips until evenly distributed in the dip. Store in the fridge for at least 1 hour to chill and allow the flavors to come together before serving.
Serve with dippers like pretzels, apples, graham crackers, brownie brittle, or cookies!

Notes

Store: Keep cookie dough dip stored in an airtight container in the fridge for up to 7 days or frozen for up to 3 months. To defrost, place airtight container in the fridge overnight.
*Cake mix: To heat treat in the microwave, place the cake mix in a large bowl. Heat it in 30-second intervals until the cake mix temperature reaches 165 degrees F (74 degrees C). Mix with a spoon in-between intervals. Each microwave is different, but mine takes about 3 intervals.
**Liquid stevia: I highly recommend liquid stevia for this recipe. It blends amazingly with the cream cheese to bring a more well rounded sweet flavor. But again, you can sub with your favorite sweetener if needed. Just add a little at a time and taste until you find the sweet spot!
To make gluten-free: use a gluten-free cake mix

Nutrition Information

Show Details

Serving 1/4 cup (60g) Calories 105kcal (5%) Carbohydrates 11.2g (4%) Protein 9.1g (18%) Fat 2.6g (4%) Saturated Fat 1.4g (7%) Fiber 0.6g (2%) Sugar 7.4g (15%)