Splattered Cookie Dip

4  Ratings
  • 10 min prep
  • 40 min total
  • Makes 10 servings, 2 Tbsp. dip and 2 cookies each.

Splattered Cookie Dip Recipe


  • 2 oz. white baking chocolate, melted
  • 1-1/2 cups thawed frozen whipped topping, divided
  • 10 drops red food coloring, divided
  • 20 CHIPS AHOY! Cookies


  • Mix  chocolate and 1/2 cup whipped topping in medium bowl until blended. Gently stir in remaining whipped topping. Stir in 8 drops food coloring.
  • Spoon  dip into serving bowl. Add 2 drops food coloring to top of pastry brush; use to splatter food coloring over dip as shown in photo. (See tip.)
  • Refrigerate  30 min. Serve with cookies.

Recipe Tips

How to Splatter the Food ColoringHold food coloring-topped pastry brush over dip, then run tines of fork over bristles to splatter dip. If you do not have a pastry brush, you can dip tines of fork in food coloring, then gently shake fork over dip.


Nutrition Information

Makes 10 servings, 2 Tbsp. dip and 2 cookies each.

Nutrition per serving:

    • Calories 170 
    • Total fat 9 g
    • Saturated fat 4.5 g
    • Cholesterol <5 mg
    • Sodium 80 mg
    • Carbohydrate 21 g
    • Dietary fiber 0 g
    • Total sugars 12 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 0 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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