In case you were unaware, Lauren of Keep It Sweet Desserts has been chosen as a finalist for the Martha Stewart American Made Awards. The winner will be selected based on votes and will be honored at the American Made event in New York City and appear in Martha Stewart Living magazine. On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business.
Even though I have not purchased any of her cookies since she started her business (shame on me), I have tried a couple of her recipes and they are delicious and worthy of recognition! You can help by voting EVERY DAY between now and September 24th! Vote here: http://americanmade.
I’ve done it again – another dip using dry cake batter mix and Greek yogurt. But I added back in some of the cream cheese from my first take on cake batter dip because what’s carrot cake without cream cheese? This dip is also practically health food with the addition of carrots and walnuts to complete the carrot cake batter ensemble. Serve with graham crackers or baby carrots!
Would you believe me if I said I had another cake batter dip idea? I feel like the possibilities are endless!
One year ago: Strawberry Mojito
CARROT CAKE BATTER DIP
Makes approximately 2-1/2 cups
1-1/2 cups vanilla Greek yogurt (I used Chobani)
4 oz. reduced fat cream cheese
2/3 cup dry carrot cake mix (spice cake mix works as well)
1-2 Tbsp powdered sugar
1/2 cup chopped walnuts
1/2 cup shredded carrots
Graham crackers and baby carrots to dip
- In a medium bowl, mix Greek yogurt, cream cheese, cake mix and 1 tablespoon of powdered sugar until well incorporated. If you prefer it to be sweeter add an additional tablespoon. Stir in the chopped walnuts and shredded carrots.
- Place in serving bowl and enjoy with graham crackers and baby carrots.
Source: The Spiffy Cookie original, adapted from Red Velvet Cake Batter Dip.