Oreo Dip Recipe
Creamy Oreo Dip is a delightful and indulgent treat, made by blending rich cottage cheese and crushed Oreo cookies into a sweet and smooth mixture. This dessert dip is often served alongside Oreo cookies, graham crackers or other dippable treats, providing a fun twist to the classic cookie experience.
Servings: 8
Calories: 177kcal
Equipment
- Food Processor
- freezer bag
- Mixing Bowl
- electric hand mixer
- measuring cups / spoons
- Rubber Spatula
Ingredients
- 1 cup cottage cheese I used 4% small curd
- 1 tbsp honey
- 1 cup vanilla cake mix
- 2 tbsp milk
- ½ package Oreo Thins ~20 oreo thins
- 4 oz creamy cool whip optional
Instructions
- In a food processor, blend together cottage cheese and honey.
- Once creamy and smooth, transfer to a large bowl with the vanilla cake mix.
- Use an electric hand mixer (or stand mixer with the whisk attachment) to blend on high until completely combined. Add the milk and mix again to make it even smoother. Note: if you add cool whip, mix in in here.
- In a large freezer bag, crush the oreos so they’re in small pieces but not quite fine crumbs. Pour crushed cookies on top of dip mixture. Fold the cookie crumbles into the batter until combined.
- Serve in a large bowl with additional crushed oreos on top. Best with fresh fruit (like strawberries/raspberries), graham crackers, more oreos, or pretzels.
Video
Notes
Serve with cookies, graham crackers, pretzels, animal crackers, fresh fruit, etc.
Note: if you feel uncomfortable consuming raw cake mix, simply bake the cake mix on a baking sheet for 5 minutes at 300F.
Make it extra fluffy by adding 4oz of refrigerated cool whip to the cottage cheese and beat together! I love to do this and it serves a few extras!
Store your leftover dip in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 383mg | Potassium: 62mg | Sugar: 17g