A bowl of pastel Easter sweet dip with whipped creamy texture, topped with sprinkles, served with fruit and cookies.
Ingredients
- Cream cheese (8 oz, softened)
- Greek yogurt (1/2 cup) or sour cream
- Powdered sugar (1/2 cup)
- Vanilla (2 tsp)
- Whipped topping (8 oz, thawed)
- Pastel food coloring (optional)
- Sprinkles (2 tbsp)
Steps
Beat base, fold in whipped topping, tint, chill 30 minutes, top with sprinkles.
Recipe Card
Prep 10, total 40, yield about 3 cups, method no-bake.