Kahlua Dip

Many of our friends and family members have been treated to this delicious snack/dessert/appetizer. It's kind of my go-to recipe if I have to bring a dish to share because, as you'll see, it's super easy, and tastes delicious. The girls from my graduate co-hort are coming over this afternoon, and one in particular happens to love this dip. So, I'm being nice and making it for our little afternoon gathering.

Kahlua Dip

Ingredients:

8 oz. cream cheese (can use light or low fat versions)

1 tub Cool Whip (use either regular or light, not fat-free though)

1 pkg. mini chocolate chips

1/2 c. to 3/4 c. Kahlua

graham cracker sticks, vanilla wafers, or other similar cookie-type cracker for serving

Combine cream cheese and Cool Whip until creamy and smooth with a mixer. Add the Kahlua and fold in with a spoon or spatula first. Then use the mixer to combine completely. Add the chocolate chips. Chill for at least an hour, it is usually better after it has chilled for 4 or more hours. Serve cold with the crackers/cookies of your choice.

On a slightly related note, I was flipping through cookbooks because I'm on the hunt for the perfect Strawberry-Rhubarb Crumble recipe. I pulled a few of Grandma Drennan's off the shelf because the recipes from the church ladies in Corning, Iowa, just can't be beat. I didn't find the recipe I'm looking for (yet), but I did find Great Grandma Lottie's first cookbook (this is Grandma Drennan's mom). It's in pretty rough shape, but I think I might be able to gently pull it apart and then scan it.