This dip will be the hit at any kids or kid-at-heart’s party. I’ve made this dip on numerous occasions and every single time, people flock to me and question the recipe. Easy, low fat and so much fun! I love the colors and believe it not, it’s pretty healthy AND protein-packed – thanks to the Chobani yogurt. Great appetizer or dessert.
PrintCake batter dip.
- Total Time: 5 minutes
- Yield: 10-12 servings 1x
Description
This colorful and fun dip is low-fat, protein-packed, and perfect for any party, delighting both kids and adults alike.
Ingredients
Units
Scale
- 1 package of Funfetti or vanilla cake batter mix (box variety)
- 2 cups of vanilla Chobani yogurt (non-fat)
- 1 1/2 cups of non-fat Cool Whip (or any other whipped cream, freshly made or store-bought)
Instructions
- In your stand mixer with the paddle attachment, blend the cake batter mix, vanilla Chobani yogurt, and Cool Whip until smooth and well combined.
- Transfer the mixture to a Tupperware container, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the dip to thicken.
- Serve chilled with graham crackers or your choice of dippers. Enjoy!
Notes
Serve with graham crackers for a delightful crunch. You can also use fresh fruit or pretzels as dippers. This dip can be made ahead of time and stored in the refrigerator for up to 3 days. If you prefer a thicker consistency, use Greek yogurt instead of regular yogurt.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 15
- Sodium: 180
- Fat: 3
- Carbohydrates: 25
- Fiber: 0
- Protein: 4
- Cholesterol: 5
My neices & nephews loved this! I also made it with strawberry cake mix for my daughter’s class & it was a hit there too. For the class I sent along the graham cracker Scooby-Doo snacks for dipping. Thanks for the recipe ?
Also, I know for a fact that it is NOT RECOMMENDED to ingest raw cake/cookie mix. The flours used in these products are inherently dirty, and in many cases not tested for E.Coli or other pathogens, as the intended use for consumption in a baked product with a validated kill step for these pathogens. Just an FYI.
Pretty healthy???? “Purity in nature”? Sorry, but mixing 4 kinds of processed goo together is certainly not my idea of “honest cooking”.
are you supposed to mix the cake mix first or just use the powdered mix?
Just use the powdered cake mix