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Creamy Cadbury Egg Dip topped with pastel Mini Eggs in a white serving bowl

Cadbury Egg Dip

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 0 minutes
30 minutes
Total Time: 40 minutes
Servings: 10 Servings

Description

The creamy, no-bake Easter dessert dip everyone will be raving about. Made with just 5 ingredients in 10 minutes, this Cadbury Mini Egg Dip is the ultimate spring party treat.

Ingredients 

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping, like Cool Whip, thawed
  • 1 1/2 cups Cadbury Mini Eggs, roughly crushed (divided)

For Serving:

  • Graham crackers
  • Pretzel thins
  • Animal crackers
  • Vanilla wafers
  • Fresh strawberries
  • Apple slices

Instructions

  • Soften the cream cheese. Leave the block on the counter for at least one hour, or microwave for 15 seconds, until fully softened. Cold cream cheese leaves lumps.
  • Beat the base. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until completely smooth, about 2 minutes.
  • Fold in the whipped topping. Using a rubber spatula, gently fold the thawed whipped topping into the cream cheese mixture until fully combined. Use gentle strokes to keep the dip light and fluffy.
  • Crush the Mini Eggs. Place Cadbury Mini Eggs in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and pea-sized chunks. Set aside 1/4 cup of the prettiest pieces for topping.
  • Combine. Fold the remaining crushed Mini Eggs into the dip mixture until evenly distributed.
  • Chill and serve. Transfer the dip to a serving bowl, top with the reserved Mini Eggs, and refrigerate for at least 30 minutes before serving. Serve cold with your favorite dippers.

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing Bowls
  • Rubber Spatula
  • Zip-top bag
  • Rolling Pin
  • Serving Bowl

Notes

  • Make ahead: This dip can be made up to 24 hours in advance. Add the reserved Mini Eggs on top right before serving to keep them vibrant.
  • Storage: Store covered in the refrigerator for up to 4 days.
  • Do not freeze: The whipped topping will separate and the candy will weep.
  • Full-fat ingredients only: Reduced-fat cream cheese and lite whipped topping create a watery dip.
  • Mini Eggs are seasonal: Stock up between January and Easter, then freeze in original packaging for up to one year.

Nutrition

Serving: 1ServingCalories: 229kcalCarbohydrates: 22gProtein: 2gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 103mgPotassium: 54mgSugar: 21gVitamin A: 321IUCalcium: 38mgIron: 0.1mg