Description
Make a lighter version of the classic Neiman Marcus Dip using Greek yogurt for a lower-fat, high-protein dessert dip.
Ingredients
Scale
- 1 (17.5 ounce) package refrigerated chocolate chip cookie dough (use a low-fat variety if available)
- 1 cup plain non-fat Greek yogurt
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven according to the cookie dough package directions.
- Press the cookie dough evenly into the bottom of a 9-inch pie plate or shallow baking dish.
- Bake the cookie dough until it is set but still slightly soft in the center, following the package instructions for time. Let it cool completely.
- In a medium bowl, whisk together the Greek yogurt, sifted powdered sugar, and vanilla extract until smooth.
- Spread the yogurt mixture evenly over the cooled cookie base.
- Sprinkle the chopped nuts and mini chocolate chips over the top layer.
- Chill the dip for at least 2 hours before serving to allow it to firm up.
Notes
- Serve this dip with graham crackers, vanilla wafers, or apple slices for dipping.
- For a richer flavor, you can use vanilla Greek yogurt instead of plain.
- You can prepare the baked cookie base a day ahead and store it covered in the refrigerator.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/10 of dip
- Calories: 250
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg