Ingredients
-
2 oz plain cream cheese, softened
-
½ cup powdered sugar
-
2 cups heavy whipping cream, cold
-
1 tsp vanilla extract
-
Caramel sauce, for drizzling (optional)
-
1 bag MASA Chips Churro, for serving
Directions
Place a large glass or metal mixing bowl and the whisk attachments of an electric mixer in the freezer for 30 minutes.
Once chilled, add the cream cheese and powdered sugar to the bowl. Mix on low-medium speed for about 1 minute, until smooth.
Pour in the cold heavy whipping cream and vanilla extract.
Beat for 4–5 minutes, or until the mixture is thick, fluffy, and holds soft peaks.
Transfer to a serving bowl and drizzle with caramel sauce, if using.
Serve immediately with MASA Churro for scooping.
Recipe Note
Traditional dessert dips are often served with cookies or crackers full of processed oils. By pairing this Dulce de Leche dip with MASA Churro, you’re getting a seed oil-free crunch thanks to the beef tallow they’re cooked in. The stone-ground corn adds a nice toasted flavor that cuts through the sweetness of the caramel perfectly.