This delightfully-tasty cookie dough dip has many uses.  I found it a little too addictive, to be honest, but now I'm really craving it and I'm headed to the kitchen! LOL  Freshly made it makes a wonderful dip and refrigerated, it makes a wonderful spread for crackers (my cinnamon cookie crackers).  I can imagine this spread sandwiched between two plain cookies.  It is also really wonderful spread in my crepe recipe.  This is addictive, so peanut butter lovers beware....this treat takes it to a whole new level!

4 oz regular cream cheese, softened (125 g)
1/2 cup creamy peanut butter (125 mL)
1/4 cup butter, softened (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
3 tbsp powdered erythritol (45 mL)
1 tsp molasses, optional (5 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup sugar-free chocolate chips (125 mL)

In food processor, process cream cheese.  Add peanut butter and butter; process.  Add liquid sweetener, erythritol, molasses, if using and vanilla extract; process until well combined.  Stir in chocolate chips.

Serve with Cinnamon Cookie Crackers, page 98, Low-Carbing Among Friends, Volume-2.

Helpful Hints:  If your peanut butter is quite a salty-tasting brand, then use unsalted butter or half unsalted and half salted butter.  My hubby actually liked it a bit more on the salty side as he likes salty and sweet combinations.  Without the chocolate chips, this mixture would make a fantastic frosting!

Yield: 26 servings
1 tbsp (15 mL) per serving
59.0 calories
1.5 g protein
5.5 g fat
0.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!