One of the very best thing about the holidays is the chance to chow down on someone else’s creation. Seriously. Whether it’s a holiday party, dinner at a friend or family member’s house, or just neighborhood treats it’s awesome to enjoy someone else’s hard work and many times I come home with a new recipe or idea. The tricky part is if you’re the host or giver. Ugh, sometimes I just cannot think of what to make for guests. I mean, yes these gingerbread brownies with white chocolate frosting are the bomb diggity, as are these Peanut Butter Cup Cookies that are flipping awesome, but those can only go so far. I mean, I can’t make the same thing for everyone every single time. This time it’s the eggnog cookie dip!
I’ve teamed up with McCormick for a little Holiday Baking and I’m excited to tell you that they actually have a fantastic website filled with loads and loads of ideas and recipes. I know, that kind of sounded like a weird thing to say, but I’ve found that so many brands, and grocery stores have not hopped on the recipe bandwagon. They want you to shop there or buy their product, but then there aren’t any ideas to help you succeed. Now, I’ll be honest, I was only posting a McCormick recipe today, but when I saw all of their recipes I just had to spout off on my little tangent here. They truly have created a great site full of wonderful ideas.
This particular recipe all started when I found a yummy recipe for Eggnog Truffles on the McCormick site. I could start it days in advance and then finish it up and send it out to all of my neighbors, or serve it at my next holiday get together. Hooray for something easy during all of this hustle and bustle! Plus, this recipe tastes like eggnog, or a spiced white chocolate ball of deliciousness, and who doesn’t want to eat that?!
Eggnog Cookie Dip
- 1 Pound White Baking Chocolate, divided
- ¾ Cup Powdered Sugar
- 4 oz Cream Cheese
- ¾ Teaspoon McCormickNutmeg
- ¼ Teaspoon Imitation Rum Flavoring
- In the bowl of a standing mixer, mix together the cream cheese and powdered sugar until smooth.
- Meanwhile, melt 8 oz of the white chocolate in a microwave safe bowl for 30 second increments.
- Mix the white chocolate, nutmeg and rum in with the cream cheese mixture and then cover in saran wrap. Refrigerate for 4 hours or until hardened.
- Roll into a large ball and place on a platter. Drizzle with remaining white chocolate and sprinkle with nutmeg if desired.
*I am in a working partnership with McCormick and while I was compensated for posting this recipe, all ideas and opinions are my own.