So last week I told you about the Peanut Butter Cheesecake Dip that Healthy Food for Living made. And I loved it sooo much, and so did everyone else who tried it at the Super Bowl gathering. But I am not the hugest peanut butter fan out there…and because of this recipe I have left over white chocolate chips and greek yogurt. So I have been thinking about what variation I could make of this dip.
As it turns out I still have 6 quarts of huckleberries in the freezer that were procured during last year’s anniversary expedition to the Gorge. Lots of you in the middle of the country are not able to get these little delicacies, so unfortunately you will have to use blueberries in this one. It is really too bad because huckleberries are smaller and taste a lot different than blueberries…but in this dip, they will look the same. Just be sure to use frozen, not fresh.
White Chocolate Huckleberry Cheesecake Dip. (Inspired by Healthy Food for Living)
8 oz 1/3 less fat cream cheese
1/4 C fat free Greek yogurt
4 T sugar
1/2 t vanilla extract
1/4 t kosher salt
1 C frozen huckleberries, thawed
1/2 C white chocolate chips
With a hand mixer, combine cream cheese, yogurt, sugar, vanilla, and salt.
With a spatula, fold in berries and chips, reserving a few of each to garnish.
Serve with sliced fruit, pound cake, or rice crackers.