Updated: Sep 6
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.