Make a batch of grinch dip for your next Christmas party! Grinch dip is a sweet sugar cookie dessert dip that can be served with graham crackers, vanilla wafers, and pretzels.
Heather's recipe summary
Flavor/texture: Fluffy, sweet dip that tastes just like sugar cookie dough.
Safe to eat: Made with heat treated flour and doesn't include eggs, so it's perfectly safe to enjoy.
Yield: About 2 ½ cups (8 servings)
Similar to: Cookie Dough Dip and Brownie Batter Dip
Jump to:
Ingredients and substitutions
- Butter - Salted or unsalted butter works in this recipe. If you're using salted butter, omit the salt listed in the recipe. Use room temperature butter, not cold or melted butter. The butter must be room temperature to cream together with the sugar to create the proper texture.
- Heavy cream - Necessary to make whipped cream, which gives the dip its fluffy texture. Lower fat dairy products like milk or half & half don't contain enough milkfat to whip into whipped cream and will not work in this recipe.
- Food coloring - Gel or liquid food coloring works in this recipe. I prefer gel food coloring for a vibrant color.
How to make grinch dip
- Cream together butter, sugar, vanilla, salt, and coloring until fluffy.
- Mix in heat treated flour until incorporated.
- In a separate bowl, whip heavy cream to medium peaks.
- Gently fold whipped cream into cookie dough mixture until fully incorporated.
Tips and tricks
Measure flour properly - It's easy to add too much flour to this recipe when measuring with a measuring cup. When scooping with a measuring cup into a bag or container of flour, the flour compacts into the cup and adds up to 25% extra flour to a recipe. Instead, I recommend using a kitchen scale for accurate measurements.
Heat treat your flour - Heat-treating flour kills harmful bacteria and makes it safe to eat. Use one of two methods: the microwave or oven. I prefer using the microwave because it's quick, easy, and effective. Place your flour in a microwave-safe bowl and microwave in 30 second increments until your flour reaches 160 degrees Fahrenheit. My flour was ready after 1 minute, but times may vary based on the model and power of your microwave.
Use room temperature butter - This recipe only works with room temperature butter. If your butter is melted, it will create a sludgy, muddy texture. Cold butter will leave chunks throughout the dough. To bring butter to room temperature quickly, unwrap, slice into thin pieces, and place on the countertop. Smaller pieces warm up faster than a whole stick.
Cookie dough look dry? - If too much flour has been added to your dough, or your home is particularly dry (like it frequently is in the winter), you may need to add a tablespoon of milk to the dough to help it come together.
Use a hand mixer - The cookie dough must be creamed together with a hand mixer to achieve a cookie dough consistency. You'll also need to whip the heavy cream in a separate bowl using a whisk attachment. I don't recommend preparing this dip by hand as you won't be able to recreate the fluffy, smooth consistency.
Fold gently - Using gentle, sweeping motions, fold the whipped cream into the sugar cookie dough mixture to avoid deflating the whipped cream.
Frequently asked questions
I recommend serving grinch dip with graham crackers, pretzel chips, fresh fruit like strawberries or apple slices, and vanilla wafers.
Yes, your dessert dip can be prepared up to two days ahead of time and stored in a tightly sealed container in the refrigerator.
Recommended
📖 Recipe
Grinch Dip
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- green gel food coloring
- ½ cup (113 g) heavy cream, cold
- red heart sprinkles
- red and green jimmies sprinkles
Instructions
Heat-treating flour
- Choose one of these methods to heat-treat your flour:
- Microwave - Pour flour into a microwave safe bowl and microwave in 30 second increments until temperature reaches 160 degrees Fahrenheit.
- Oven - Preheat oven to 300℉. Spread flour in a thin layer on a baking sheet and bake for about 10 minutes, or until flour reaches 160 degrees Fahrenheit.
- Allow flour to cool to room temperature before assembling dip.
Dip
- In a large bowl, add room temperature butter, granulated sugar, vanilla extract, salt, and a few drops of green gel food coloring (keep in mind the color will lighten after adding remaining ingredients). Using a hand mixer, beat until creamed and fluffy, about a minute.
- Add heat-treated flour and mix on low until combined. If your dough is looking dry, add a tablespoon of milk and mix to incorporate.
- In a separate bowl, add heavy cream. Using a hand mixer or stand mixer with a whisk attachment, whip for about 2-3 minutes to medium peaks.
- Gently fold whipped cream into cookie dough mixture until fully incorporated.
- Spread dip into a wide, shallow bowl and top with heart sprinkles and jimmies sprinkles.
- Serve immediately with pretzels, vanilla wafers, or fresh fruit.
Equipment Recommendations
Notes
- Do I need to heat-treat my flour?: Heating your flour kills harmful bacteria, making it safe to eat. We're heat-treating our flour in this recipe because the dip itself isn't cooked or baked.
- Serve with: Graham crackers, pretzels, apple slices, strawberries, or vanilla wafer cookies.
- Storage: Cookie dough dip will keep in a sealed container in the refrigerator for 3-4 days.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!