Red Velvet Dip
This Red Velvet Dip combines creamy texture with rich red velvet flavor for an easy, crowd-pleasing dessert everyone will love.
Servings: 8
Calories: 335kcal
Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 ½ cups dry red velvet cake mix
- ½ cup powdered sugar
- 1 tablespoon packed light brown sugar adds richness and depth
- ½ teaspoon vanilla extract
- ½ teaspoon red food coloring optional, for a deeper red shade
- 2 tablespoons milk or buttermilk optional, to thin the dip to your desired consistency
- Sprinkles optional, for topping
- Cookies graham crackers, or pretzels for dipping
Instructions
- Preheat the oven to 350°F. Spread the dry red velvet cake mix onto a baking sheet and bake for 5 minutes to heat-treat it. Allow it to cool completely before using.
- In a stand mixer or with a hand mixer, beat the softened cream cheese and butter on medium-high speed until smooth and fluffy.
- Reduce the mixer speed to medium and gradually add the cooled red velvet cake mix, powdered sugar, brown sugar, vanilla extract, and red food coloring (if using). Mix until the ingredients are fully combined.
- Increase the speed to medium-high and continue mixing until the dip is smooth and no dry cake mix remains. If the mixture is too thick, mix in 1–2 tablespoons of milk or buttermilk, adding a little at a time until the desired consistency is reached.
- Spoon the dip into a serving bowl and top with sprinkles of desires. Serve with your favorite dippers. Enjoy!
Notes
Store any leftover red velvet dip in an airtight container in the refrigerator for up to 5 days.
Before serving, you can let it sit at room temperature for 10–15 minutes to soften slightly for easier dipping.
Nutrition
Calories: 335kcal | Carbohydrates: 27g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 278mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 742IU | Calcium: 71mg | Iron: 1mg
