Pistachio Cheesecake Dip
This Pistachio Cheesecake Dip is a creamy, nutty dessert that's perfect for parties or a sweet treat after a long day.
Servings: 8 servings
Ingredients
Ingredients
- 8 oz Cream Cheese Softened to room temperature
- 8 oz Cool Whip Preferably full fat, store-bought or homemade
- 3.5 oz Pistachio Instant Pudding Mix Just the dry mix
Instructions
- Step 1: Start by placing the softened cream cheese in a medium-sized mixing bowl. Using a hand mixer or a stand mixer, beat on medium speed until the cream cheese is smooth and creamy, free of any lumps. This usually takes about 1-2 minutes.
- Step 2: Once the cream cheese is fluffy, gradually add the pistachio instant pudding mix. Continue to mix on low speed until the pudding powder is evenly incorporated into the cream cheese, which should only take about 30 seconds.
- Step 3: Gently fold in the Cool Whip using a spatula. Be careful not to deflate the Cool Whip; you want to maintain that light and airy texture. Keep folding until everything is well combined and the mixture turns a beautiful pale green color.
- Step 4: Transfer the dip into a serving bowl and cover it with plastic wrap. Refrigerate for at least 1 hour before serving to help the flavors meld together beautifully.
Equipment
- Mixing Bowl
- Hand Mixer
Notes
Make sure your cream cheese is at room temperature to avoid lumps. For an extra boost of pistachio flavor, consider adding finely chopped pistachios into the dip or as a garnish on top.