For my sweet tooth…

Normally I eat very healthy.  As a matter of fact,  I dropped 63 pounds in 4 1/2 months last year and I’m now a certified Health Coach.

But on occasion, I will splurge on my eating regime and I love to eat dips.  Especially chocolatey ones.  Here’s a few of my favorites:


S’mores Dip:

  • 1 14oz can sweetened Condensed Milk
  • 1 1/2 cups Chocolate Chips
  • 1/2 cup marshmallow cream
  • Graham Crackers, for serving
In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 – 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve at room temperature with graham crackers for dipping.
Brownie Dip
  • 8 oz  cream cheese
  • 1/2 c.butter (not margarine)
  • 2-3 c. powdered sugar — varies by desired consistency
  • 5 T. flour
  • 5 T. cocoa powder
  • 2 T.brown sugar
  • 3-4 T. milk
  • 1 t. vanilla
  • 1 c. chocolate chips
With a mixer, beat together the cream cheese and the butter. Add 2 cups of the powdered sugar and 2 tablespoons milk, 1 cup of powdered sugar and 1 tablespoon of milk at a time, until combined. Add the flour, cocoa powder, brown sugar, vanilla and 1 more tablespoon of milk if needed. Beat until smooth. Add remaining powdered sugar and milk alternately until dip reaches your desired consistency. Stir in 3/4 cup chocolate chips and garnish with 1/4 cup chocolate chips.  Serve at room temperature.
Cookie Dough Dip
  • 1 1/2 c. chickpeas or white beans (1 can, drained) (250z)
  • 1/8 t. plus 1/16 t. salt
  • heaping 1/8 t. baking soda
  • 2 t. pure vanilla extract
  • 1/4 c. nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a slight “ peanut butter cookie dough” taste.)
  • up to 1/4 c. milk, if needed
  • Sweetener (see note below, for amount)
  • 1/3 c. chocolate chips or Heath Bar bits
  • 2 to 3 T. oats (or flaxmeal)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips.  (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

Sweetener Notes: I used 2/3 c. brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can get away with less sugar– some people will be perfectly fine with just 3 T. for the whole recipe! You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. (I wouldn’t recommend serving an all-stevia version to party guests, though.)

Here’s the non-lite version of the recipe:

  • 1/2 c. butter, melted
  • 1/4 c. brown sugar
  • 1 t. vanilla
  • 1/2 t.salt
  • 1 (8 oz) block cream cheese, softened
  • 1 c. confectionary sugar
  • 1/2 c. mini chocolate chips or Heath Bar bits

Whisk the melted butter together with the brown sugar, vanilla, and salt in a medium bowl; set aside. In a separate medium bowl, beat cream cheese until softened. Add the butter mixture and the confectionary sugar, beating until combined. Stir in the chocolate chips.Cool in refrigerator. Serve at room temperature with graham crackers or other lightly sweetened cookie.

Snickerdoodle Dip
  • 1/4 c. almond milk (or fat free half-and-half or skim milk)
  • 1/4 c. peanut butter
  • 1/4 c. old-fashioned rolled oats
  • 2 T. reduced fat cream cheese (or fat free)
  • 1.5 c. chickpeas (1 can), drained and rinsed
  • 1/4 c. light brown sugar (or Splenda. Can use up to 1/2 c., go by taste preference)
  • 2 t. vanilla extract
  • 2 t. cinnamon (plus more for garnish)
Drain and rinse your beans very well. Pat dry. Add all ingredients to the food processor, starting with the milk at the bottom. Blend until very smooth, scraping the sides of the blender down every so often. You will need to stir it every 30 seconds or so to get things moving. Garnish with a touch of cinnamon and serve at room temperature.
So there you have it.  My healthy and NOT -SO-HEALTHY snack obsession.  Just keep in mind, a little indulgence is okay once in a while, just not every day. Bon appétit!



One thought on “For my sweet tooth…

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