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Peppermint Dip

Updated: Jun 24

Have to bring a dish to a holiday party? Share this low fat, low carb dip with veggies.


  • 8 Ounces Low Fat Cream Cheese, room temp

  • 10 Sugar Free Peppermint Discs

  • ½ Cup Powdered Sugar Substitute

  • 2 Tablespoons Almond Milk

  • 2 Teaspoons Peppermint Extract


1. Unwrap the 10 peppermints and place them in a small baggie. Smash them to small bits with a rolling pin, cup, spoon, or whatever you can find. Set aside.

2. Using a hand mixer, beat the cream cheese until smooth. Add in the powdered sugar substitute, extract, and milk. Beat well.

3. Fold in about ¾ of the crushed peppermint pieces.

4. Garnish with the remaining peppermint pieces and serve with veggies.

Store in a sealed container in the fridge for up to 4 days. You can freeze this candy cane dip in an airtight container for up to 2 months.

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