Salted Caramel Chocolate Dip
Ingredients:
1 block (8 ounces) cream cheese, softened
1/2 cup or 1 stick butter, softened
2/3 cup caramel sauce
2 cups Devil’s Food Cake Mix
1 cup powdered sugar
1/4-1/2 cup milk
2 teaspoons Sea Salt, plus a pinch of salt for sprinkling on top.
Directions:
In large bowl use a mixer to beat cream cheese, butter and caramel sauce until smooth. Add in Devil’s Food Cake mix, salt and 1/4 cup milk. Beat until smooth adding in a little extra if needed.
Add powdered sugar and continue to mix until blended, adding more milk to reach desired dip consistency.
Serve with cookies, pretzels, graham crackers for dipping.
Notes:
Dip can be made up to 2 days ahead and refrigerated until ready to serve.
