Description
Cadbury Mini Egg Dip is basically Easter dessert crack. Imagine a fluffy, creamy, cheesecake-style dip studded with crushed Cadbury Mini Eggs—those perfectly crunchy candy-coated milk chocolate gems that only show up once a year (and disappear way too fast). This dip is cool, sweet, a little tangy, and downright addicting. It’s like the love child of a no-bake cheesecake and cookie dough—perfect for dipping graham crackers, vanilla wafers, pretzels, or just a spoon. It’s festive, fun, and completely irresistible.
Ingredients
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup marshmallow fluff (optional but fluffy perfection)
1½ cups crushed Cadbury Mini Eggs (plus extra for topping)
Pinch of salt
Sprinkles (optional, but come on—it’s a party)
Instructions
Whip the base: In a large bowl, beat the cream cheese and butter together until super smooth and fluffy—no lumps allowed.
Add the sweet stuff: Beat in the powdered sugar, vanilla, and marshmallow fluff (if using). Keep going until it’s light, creamy, and irresistible.
Fold in the magic: Gently fold in your crushed Mini Eggs. You want some pieces chunky, some smaller—it’s all about that textural variety.
Chill out: Scoop the dip into a serving bowl and chill in the fridge for at least 30 minutes to let it firm up.
Top and serve: Right before serving, sprinkle more crushed Mini Eggs and optional festive sprinkles on top. Serve with graham crackers, pretzels, shortbread cookies, animal crackers, or even fruit if you’re feeling virtuous.
Notes
Swap in crushed M&M’s or Reese’s Pieces if Mini Eggs are out of season.
Add a tablespoon of cocoa powder for a chocolate cheesecake vibe.
Use flavored cream cheese (like strawberry) for an extra fruity twist.
Make it pink or pastel with a drop of food coloring for max spring vibes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 260 kcal per serving
- Fat: ~15g
- Carbohydrates: ~30g
- Protein: ~2g