White Chocolate Fruit Dip Food

CREAMY WHITE CHOCOLATE FRUIT DIP

Steps:

• In a small sauce pan heat the milk over medium heat until steam begins to rise from the surface and is just ready to begin to bubble. Remove from heat and add chocolate chips. Let sit for one minute to soften and then whisk until well combined and smooth. Set aside and let cool completely.
• In a medium bowl cream confectioner sugar and cream cheese. Add the cooled white chocolate and mix well.
• In a separate bowl whip heavy cream to medium peaks.
• Fold whipped cream into chocolate/cream cheese mixture.
• Chill until ready to serve.
• *If chilled overnight you may need to stir it up to get it smooth and creamy again.

WHITE CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

CHOCOLATE FRUIT DIP

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa and vanilla. Beat in whipped topping until smooth. Serve with fruit.

WHITE CHOCOLATE FRUIT DIP

Steps:

• Beat the milk into the pudding mix.
• Spoon into a pretty serving dish.
• Garnish by sprinkling with cocoa powder.
• Arrange the fruit around the chocolate dip.

CHOCOLATE-DIPPED FRUIT

Steps:

• Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
• Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
• Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).

CHOCOLATE CHIP DIP

Steps:

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.