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Double Chocolate Fruit Dip




Source of Recipe


Internet


List of Ingredients




3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) cream cheese, softened
1/4 cup plus 2 tablespoons chocolate-flavored syrup
7 cups assorted fresh fruit dippers such as apple or pear wedges; banana or peach slices; or whole strawberries

Preheat oven to 400?F. Lightly spray 4 (7-inch) flour tortillas with water using a spritzer. Combine 1 1/2 tablespoons sugar and 3/4 teaspoon cinnamon; sprinkle over tortillas. Using a pizza cutter, cut each tortilla into 8 wedges; place in single layer on large round stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.


1. In small micro-cooker, microwave white chocolate and half of the whipped topping, uncovered, on HIGH 1 minute, stirring after each 20-second interval, until melted and smooth.

2. In a bowl, combine cream cheese with white chocolate mixture; whisk until smooth. Fold in remaining whipped topping.

3. Place half of the dip into chilled bowl; drizzle with 1/4 cup of the chocolate syrup, forming an even layer. Cover chocolate syrup layer with remaining dip; forming a smooth surface. Drizzle remaining chocolate syrup in a spiral pattern over dip. Using cake tester, drag through chocolate syrup, forming a swirled pattern.

4. Prepare fruit for dipping. Place a bowl in center of chilled a platter; arrange fruit around dip.

Yield: 14 servings (2 3/4 cups dip)



Recipe