Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Less sticky (because it’s a dip) but just as satisfying would be the nice way to describe this S’mores dip. Addicting, mind-blowing, sweet, indulgent and beloved are better words! Summer is coming to a close but there’s still time to enjoy these flavors. Actually, why not enjoy them year round? You don’t even need a campfire for these babies! I suppose they could still be sticky if you put your fingers right in the dip – but if you’re sharing that’s probably not wise.
You’ll find the directions easier to follow than they seem, and the ingredients minimal. I actually used dark chocolate cocoa in mine because it’s a favorite. Either way you will have all the flavor and love that goes into an individual s’more and the pleasure of dipping, dipping and dipping again. (nonstop!) You will easily be the hero of any moment, whether a potluck, party or just for your immediate family.
Recipe and photo courtesy of Homemade Hooplah.
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Quick Tip: This will disappear fast! If you’re taking it to a party you may want to double the recipe.