Lemon Oreo Cookies and Cream Dip
Quick and easy Oreo cookie dip with whipped topping, cream cheese, and lemon cookies. Perfect for fruit (especially strawberries and grapes), or with graham crackers, animal crackers, or pretzels. Make up to a day ahead for parties, holidays, and more.
Servings 16
Equipment
- hand mixer
Ingredients
- 8 ounces cream cheese softened
- 15 Oreo cookies, lemon creme flavor plus 1 or 2 for topping
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 5 to 8 ounces Cool Whip topping, thawed = 2 to 3 cups
Instructions
Prep:
- Set the cream cheese out at room temperature 30 to 45 minutes before use.
- Take the 15 lemon Oreos and add them to a food processor. Process in intervals until the cookies turn into crumbs. See notes below.Alternately, add the cookies to a gallon size bag and break them up with a rolling pin until desired crumb size.
Make the dip:
- In a large bowl with a hand mixer on medium-low, beat together the softened cream, powdered sugar, and vanilla until smooth and creamy.
- Add in the Oreo crumbs and beat on low until just combined.
- Switch to a rubber spatula and fold in the Cool Whip until evenly distributed. Start with 2 cups of Cool Whip and add the additional 1 cup, if desired, for a lighter and fluffier dip.Garnish with an additional 1 or 2 crumbled cookies.
Serve and Store:
- Serve right away with fresh fruit, cookies, or pretzels, or store to chill for later.
- Store in an airtight container in the fridge. Best if enjoyed within 3 days.
Notes
- Use a food processor if you like finer crumbs and a smoother dip. If you prefer to have cookie pieces and some texture, turn them into crumbs by hand.
Nutrition
Serving: 3Tablespoons