Think you’ve got what it takes to ‘Beat Eats?’
Submit your best dip recipe. If your dip Beats Richard Eats’ dip, you’ll win a $100 gift card, courtesy of Barney’s Bar and Grill, serving Bay City’s South End since 1934!
Baker Cindy’s No Sugar Added Cinnamon Cream Cheese Dip & Churro Chip Recipe
1/2 cup butter, softened 8oz Philly Cream Cheese (must be the Philadelphia brand as other ones taste different), 4 cups Monk Fruit Powdered Sugar (roughly an entire 1 lb bag; don’t skimp and buy one of the other types like Stevia or Allulose, because the taste will be drastically different…I’ve tried and they sucked), 1-2 tsp vanilla extract, 1-2 tsp cinnamon, approximately 1/4 cup milk (enough to thin it to desired consistency).
Using a mixer combine the butter and cream cheese on medium speed for 3-5 minutes (if you don’t mix this thoroughly then you’re going to get chunks of straight cream cheese and no one wants that); scrap the edges occasionally to make sure they get thoroughly combined. Add the vanilla and mix on medium for 1 minute. Add the Monk Fruit powdered sugar and sprinkle the cinnamon over the top of that. Mix on medium for 2-4 minutes being sure to stop and scrap the sides to allow for thorough combination. Slowly add in milk until it’s the thickness you desire. For the baked churro chips Take a package of tortillas. You can either cut to desired shape or use cookie cutters to make them cute. Put parchment paper on a flat cookie sheet. Lay out the pieces of cut tortillas (do not overlap). Lightly spray with desired cooking spray. Mix Monk Fruit granulated sugar and cinnamon (how much will depend on how many chips you’re making) then sprinkle over the top of your tortilla pieces. Bake in oven at 350° for 12 minutes. Let cool for 1-2 minutes on baking sheet before removing (if you don’t wait your chips will stick together). Note: This can be made with regular sugar and regular powdered sugar, I just can’t eat that so I use Monk Fruit instead.
