Featured Recipe
Velvety Hazelnut Cream Dip
By Kate
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A luscious hazelnut and cream cheese dip folded with light whipped topping and crunchy cacao nibs offers a balance of creamy, sweet, and textural contrast. Quick assembly, no heat required. Swap cream cheese for mascarpone or ricotta for a milder base. Powdered sugar gives gentle sweetness; brown sugar or honey also works but alters texture. Cream can be heavy or whipping—just avoid ultra-pasteurized for best whip stability. Add a pinch of cinnamon or orange zest for a zing twist. Great for fruits or crunchies. No mixer? Whisk vigorously by hand for desired blend and texture.
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Prep:
7 min
Cook:
0 min
Total:
7 min
Serves:
12 servings
dip
hazelnut
cream cheese
snack
no bake
Introduction
Cream and hazelnut spread mash up like old friends with cream cheese base. Rich, spreadable but airy thanks to whipped topping. Chocolate bits for crunch—pulls it past boring dips straight into snack territory. Careful mixing key. Overdo cream and it gets soupy; under-mix leaves lumps that annoy. Chuck in spices or zest to wake it up, throw cacao nibs for negating sugar fatigue. A dip not just for fruit. Pretzels, Nilla wafers—all want their turn. Prep’s a breeze for last-minute fix or party starter. Keep fridge time short or dip gets icy and dull. Quick verdict: texture matter, timing matters. No fancy tools needed. Just sharp eye and feel for consistency shifts. Feedback always welcome—what worked, what didn’t? Kitchen’s never perfect but better with notes.
Ingredients
About the ingredients
Softened cream cheese beats easier, no lumps if room temperature. Use regular cream not ultra-pasteurized for better body—whipping properties tank otherwise. Hazelnut spread measurement flexible; more makes dip sweeter and thinner. Powdered sugar is perfect for smooth texture, coarser sweeteners can affect mouthfeel. Whipped topping gives fluffy contrast, but you can sub with homemade whipped cream if it’s firmer. Cacao nibs add bittersweet crunch — chopped nuts or mini chips swap seamlessly. Orange zest or cinnamon is subtle but changes profile, use sparingly. Keep all cold ingredients chilled until last fold to maintain lightness and spreadability.
Method
Technique Tips
Beat cream cheese and hazelnut spread thoroughly; lumps ruin final feel. Paddle attachment or manual vigorous mixing, patience needed. Add cream and powdered sugar slowly; watch dip change visually from matte to glossy. Don’t overbeat here; too much air kills texture and causes separation later. Folding whipped topping must be slow deliberate lifts, not over mixing or stirring. Texture tells all — dip should be thick but pliable, spreadable, with visible mixed-in air pockets. Cacao nibs fold in last to keep crunch intact. Serve immediately or slightly chilled; serving cold temp dulls flavor, warm temp leads to melting and runny. If stored, reintroduce air before serving—fold carefully, not over-agitate.
Chef's Notes
- 💡 Use room temp cream cheese, blends easier. If cold, lumps happen; not the end you want. Avoid ultra-pasteurized cream—whipping stinks. Always chill cream until serving—keeps it airy.
- 💡 Sift powdered sugar. No lumps? Great. Add slowly; watch texture shift. Needs to go from matte to glossy. If you overmix here, soupy dip awaits. Keep an eye on peaks.
- 💡 Whipping topping is light. Homemade works if firm but don’t overwhip—turns into butter, not good. Cacao nibs add crunch and bitterness. Use chopped nuts for variations. Plenty of options.
- 💡 If dip feels grainy, chill cream cheese longer next time. Can spin in mixer briefly first. Too thin? More cream cheese fixes it. Overly sweet? Add unsweetened cream.
- 💡 Leftovers? Cover tightly. Store up to two days comfortably but check temp before serving. Mix gently to reintroduce air; don’t over-agitate.
