Cookies and Cream Dip Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 377kcal

Author: Becky Hardin

Made with tangy cream cheese, sweet whipped cream, and crushed Oreo cookies, this cookies and cream dip is dangerously delicious!

In a large bowl, using a hand mixer, beat the cream cheese and powdered sugar together on medium sped until well combined, about 1-2 minutes.
8 ounces cream cheese, 1¼ cups powdered sugar
Add the vanilla and mix for another 30 seconds.
1½ teaspoons pure vanilla extract
Use a spatula to gently fold the whipped topping into the cream cheese mixture.
8 ounces whipped topping
Add about 15 Oreo cookies to a Ziplock bag. Gently crush or break them into rough pieces - some small, some slightly larger.
20 Oreo cookies
Add the crushed Oreos to the dip and fold them in until well combined. Break the remaining 5 Oreos into piexes.
Serve chilled or at room temperature with the additional broken Oreo pieces on top.

*For best results, use an 8-ounce brick of full-fat cream cheese (not cream cheese in the tub).

**You can use any kind of Oreo cookies in this recipe. I like to change it up by using Golden, peanut butter, mint, or java chip.

Tips:

Let the cream cheese soften at room temperature for about 30 minutes prior to making this recipe.
Make sure the whipped topping is thawed before folding into the dip.
Use crushed Oreos, not crumbs. To easily crush Oreos, place them into a Ziplock bag and use a rolling pin to crush them, or pulse them a few times in a food processor.
Add the Oreos before serving so the cookies stay crunchy. If you aren't serving this dip right away, make the recipe through step 4. When you're ready to serve, add the Oreo cookies and enjoy.
You can also add up to ½ cup of chocolate chips or sprinkles to the dip along with the Oreos for extra texture and flavor.
I love serving this dip cold!

Storage: Store Oreo dip in an airtight container in the refrigerator for up to 2 days.