This Pistachio Cheesecake Dip comes together in minutes and is irresistible. With just three ingredients you have the perfect party dip.
This dip is beyond easy. It was one of those recipes I tasted it to make sure it was delicious. And then I just . . . kept . . . tasting it.
This is just pudding, cream cheese, and Cool Whip. Think of the endless possibilities! I went with pistachio, and it is seriously amazing, but you could use any flavor and mix in candies or sprinkles for all sorts of flavors and occasions.
My philosophy for years has been when making a new recipe it MUST be tasted before serving, preferably the night before. It might be gross, or it might be divine and you’ll need to make more. This pistachio dip falls in this category and fortunately I have all the ingredients for two recipes!
How to Make Pistachio Cheesecake Dip
This is a brief overview so you can see how easy this recipe is. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Beat the ingredients together. Combine all three ingredients in a bowl and using a hand mixer, beat until well combined.
- Serve the dip. This dip is great with animal crackers, but you could also dip in fruit or graham crackers.
Stabilized Whipped Cream
If you aren’t a fan of Cool Whip or you live somewhere it isn’t available, you can use my recipe for Stabilized Whipped Cream. It works just like Cool Whip in this recipe, and it makes the exact amount you need.
Stabilized Whipped Cream
Cheesecake Dip Tips and Tricks
- You really have to have the cream cheese at room temperature. It will be really hard to mix up if it’s not. I like to leave mine out for about an hour or two cut up.
- This recipe works with Lite Cool Whip, but it works a whole lot better with the non-Lite version.
Handheld Mixer
Making Ahead and Storing
This dip can be made 24 hours in advance. Just one more reason that it is perfect for parties. You can pull it out just as guests arrive.
Store the dip in an airtight container for three to four days. The dip does need to be refrigerated. I do not recommend freezing this dip, as the consistency of the cream cheese will deteriorate after thawing. As with all recipes, use your best discretion when it comes to leftovers.
Other Sweet Dips
If you make this recipe or any of my other recipes, leave me a comment and let me know what you think. I love hearing from you.
Pistachio Cheesecake Dip
Ingredients
- 8 ounces cream cheese room temperature
- 8 ounces Cool Whip best to use full fat (or try our Homemade Cool Whip)
- 3.5 ounces pistachio instant pudding mix just the mix
Instructions
- Mix the ingredients together on high until well combined. Serve with whip cream, a cherry, and animal crackers.
did you make this
Pistachio Cheesecake Dip
This post first appeared over at Real Housemoms where I was a contributor.
Kate says
We add a can of drained crushed pineapple & a bowl & spoon! Grown kids fight over who gets the last of it at family get togethers. It ALWAYS has to be on the menu!
Deanna says
Is it ok to make the night before?
This should be fine the night before!
Monika says
What kind of cookies did you find to be the best with this dip??
I love it with animal crackers, but Nilla wafers would would be good too!
Amy says
Fooey. I made this last night for a work party and I felt like it didn’t have much of a pistachio flavor. Basically I only tasted the cream cheese. Hardly anyone ate it :-(
I’m really sorry you didn’t like it Amy.
Kim says
Can you use sugar free pudding mix for a lower carb product?
Hi Kim! I haven’t tried that but I’m sure it would be fine.
Linda says
I always use fruit. Most always strawberries. Love it.
Carol says
I don’t use cool whip but how much cups of whipping cream would i use?
I would recommend replacing the cool whip with my Stabilized Whipped Cream recipe. Whipped cream won’t really hold up with this recipe.
Bobbie says
I am going to make this for Christmas party.
I hope you enjoy it!
Tawnya says
I’m going to try this Thankyou.
I hope you enjoy it!