Ingredients:

  • 16 oz (two 8oz blocks) Full-Fat Cream Cheese, fully softened
  • 1 1/2 cups (180 g) Confectioners’ Sugar, sifted
  • 1 tsp (5 ml) Pure Peppermint Extract
  • 1/2 tsp (2.5 ml) Vanilla Extract
  • 12 oz tub (340 g) Frozen Whipped Topping, thawed
  • 2–3 drops Red Food Colouring (Gel preferred)
  • 1/2 cup (60 g) Crushed Candy Canes (reserve 1/4 cup for garnish)

Instructions:

  1. In the bowl of your mixer, beat the softened cream cheese on medium speed for 2 minutes until completely smooth and pillowy. Scrape down the sides of the bowl frequently.
  2. Gradually add the sifted confectioners’ sugar, mixing on low speed until fully incorporated. Increase speed to medium-high and beat for 3 minutes until the mixture is light and fluffy.
  3. Beat in the peppermint extract and vanilla extract until just combined.
  4. Remove the bowl from the mixer. Gently fold in the thawed whipped topping using a rubber spatula. Use an over-and-under motion until just streaks of white topping remain—do not overmix, or the dip will deflate.
  5. Scoop out exactly half of the dip mixture into a second mixing bowl.
  6. Add 2–3 drops of red food colouring to the smaller bowl. Gently fold until the red colour is uniform.
  7. Fold 1/4 cup (30g) of the crushed candy canes into both the plain white mixture and the red mixture.
  8. Transfer both the white and the red mixture into your chosen serving container, alternating spoonfuls. Use a knife or skewer to gently swirl the colors together 2–3 times. Do not mix completely.
  9. Cover the dip tightly and refrigerate for a minimum of 2 hours, and preferably 4 hours. This allows the extracts to permeate the base and ensures the dip holds its shape.
  10. Just before serving, sprinkle the reserved 1/4 cup (30g) of crushed candy canes liberally over the top.