Nutella Cheesecake Dip

Guys, it’s time to get serious. There are two weekends left before the unofficial end of summer, this weekend and next. Soak up all that summer has to offer between now and then: lazy days by the pool or beach, picnics in the park and backyard barbecues, dinners al fresco with a cold glass of rose … once fall hits, life will be a little less “chill.”

And if you’re in search of an easy put-together-in-two-seconds dessert to bring to the beach or the park or your friend’s backyard, look no further. I managed to throw this Nutella cheesecake dip together in 5 minutes, 3 of which were used to clean the bowl and beaters once I was done. (It helps that my sister sat there and hulled strawberries for me, and broke all the graham crackers because I inevitably can only break them like this.)

I’d never really explored the world of sweet dips (once again, very late to the party), and had no idea how easy they could be. It makes sense of course: mixing together softened cream cheese, Nutella, a wee bit of sugar, a teeny amount of milk and an even smaller bit of vanilla extract always seems like a good idea. But a creamy, slightly tangy, barely sweet dip that pairs perfectly with strawberries, bananas, pretzels, graham crackers, etc. etc., so delicious that 10 people devoured it in less than 2 hours? Who knew?

You could, of course, make a quick graham cracker or chocolate wafer crust, pour the dip into the crust and then freeze it, to make a quick no-bake Nutella cheesecake. But keep it simple. Summer’s almost over. Get out of the kitchen and soak up those last few rays of sunshine, preferably with a big bowl of Nutella cheesecake dip and a pint of summer’s last glorious strawberries.

Nutella Cheesecake Dip
Adapted from A Taste of Home
Serves 12-16

Whole Foods only had weird fancy Nutella, which was much less sweet than the usual brand, so I added two tablespoons of powdered sugar. If using regular Nutella, blend the ingredients without the sugar and then add by the tablespoonful, to taste.

Also: I served this at a party that also featured Solo cups, so presentation wasn’t exactly important. But this is delicious enough to serve at nicer dinner soirees — pipe the dip into small dessert cups, top with chocolate shavings and call it “Nutella chocolate mousse.”

– 1 8-ounce package cream cheese, softened

– 2/3 cup Nutella (or other chocolate-hazelnut spread)

– 2 tablespoons powdered sugar

– 2 tablespoons milk

– 1/2 teaspoon vanilla extract

1) Beat the cream cheese in a medium bowl until it is smooth. Add the Nutella, powdered sugar, milk and vanilla extract, then beat until well combined and smooth. Cover and refrigerate for 30 minutes. Serve with hulled strawberries, graham crackers, pretzels or bananas.