1 8ounce pkg cream cheese, at room temperature
1 stick softened unsalted butter
1 slight pinch of salt
1 ½ tsp vanilla extract
2 tbsp brown sugar, use light brown for best results
¾ cup Confectioner’s Sugar
1 cup + or – miniature chocolate chips
Waffle cones, broken into scoop size pieces
Graham Crackers, divided in halves
Pretzels, I prefer miniature pretzels, but sticks and rounds work great also
In a medium bowl place the softened cream cheese, softened butter, vanilla extract, salt, brown sugar and the powdered sugar.
When that is done, use a spatula and fold in the miniature chocolate chips.
With an electric hand mixer, beat the ingredients until smooth and well incorporated.
Place the dip into a nice serving bowl in the center of a fruit board, place dipping items around the bowl.
If you want, place the dip in the center of a large piece of plastic wrap and carefully mold the dip into a round sphere. Refrigerate for 2 to 3 hours. Unwrap and place in a serving bowl or on a soup plate.