The Red Velvet Dip has a sweet-creamy-chocolate flavor. I could eat it by the spoon-full and not even use a cookie to dip it in. I also thought the texture and consistency would work perfect on cupcakes. SO I will be keeping this recipe in mind when Valentine's Day comes around.
Red Velvet Cake Batter Dip
1 pkg. cream cheese ( I used the lactose free kind)
1/2 cup butter, softened
2 cups red velvet cake mix (dry not prepared)
2-3 cups powdered sugar
2-3 TBS milk ( lactose free used here too)
Beat cream cheese and butter until smooth. Slowly add 1 cup of red velvet cake mix at a time to the butter mixture. You may need to add 1-2 TBS of milk to keep the mixture smooth. Do the same with the powered sugar until you have reached a consistency that you like, again you may need to add 1-2 TBS of milk to keep the mixture smooth. ( I used the whole 3 cups)
Chill at least 1 hour before serving.
Serve with vanilla wafers or graham cracker sticks.