Oreo Dip Recipe
This Oreo dip is a thick and creamy, Oreo filled dessert dip. It’s made in under 10 minutes with 5 simple ingredients. This Oreo cookie dip tastes just like cookies and cream. It makes the best sweet dip for strawberries, pretzels or even more Oreo cookies!
Equipment
- 1-2 large mixing bowls
- 1 stand mixer with whisk and paddle attachments or hand mixer with beaters
- 1 serving bowl
Ingredients
- 1 cup (237 ml) cold heavy cream
- 8 oz. (226 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 15 Oreo cookies, coarsely chopped
Instructions
- Grab a large mixing bowl and an electric hand mixer or just use your stand mixer with whisk attachment. Whisk the heavy cream on medium speed until medium-stiff peaks form. This takes about 5-7 minutes. Be careful not to overmix or you’ll end up with butter. Set this bowl aside.
- In another large mixing bowl, add the room temperature cream cheese. Beat the cream cheese on low speed until smooth.
- Beat in the powdered sugar and vanilla extract on low speed until smooth and well combined.
- Fold the whipped cream or cool whip into the sweetened cream cheese mixture. I like to do this in 2-3 batches to ensure the whipped cream is evenly mixed in. Fold in the coarsely chopped Oreo cookies.
- Transfer the Oreo dessert dip into a serving bowl. Top with a finely crushed Oreo cookie and serve with fresh fruit, pretzels or more cookies!
Notes
Serve this cookies and cream dip with fresh fruit such as strawberries or apples, salty dippers such as pretzels or even more cookies such as Nilla Wafers! Make sure to set this dip out at room temperature for a few minutes to softened a bit before serving.
Store leftover Oreo dip: This Oreo dip recipe stores well in an airtight container in the fridge for up to 2-3 days. If not serving this creamy dip right away, transfer it to the fridge until it’s time to serve.
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