Does anyone love Easter candy as much as I do?! Robin Eggs are one of my favorite Easter candies so I had a create a dessert using them as an ingredient. This Robin Eggs dip is so smooth, creamy, delicious, and easy to make!
Robin Eggs Dip
This easy Easter dessert recipe is perfect to add to your Easter menu or a good way to use up leftover Easter candy. You can enjoy this dip with your favorite cookie, cracker, or just eat this dip by the spoonful!
What cookies should I use with this dessert?
- Annie’s Bunny Grahams – so perfect for Easter
- Graham Crackers
- Teddy Grahams
- Shortbread Cookies
- Wafers
- Pretzels
- Ritz or Club Crackers – for a sweet + salty combo
How do I store this Easter cookie dip?
This dip should be stored in the refrigerator since it does have butter and cream cheese in it. You can make it ahead of time and store in an airtight container for a few days.
Can I use regular sized Robin Eggs candy?
For this recipe I used the the mini Robin Eggs, however you could use the regular sized Robin Eggs.
What is in this cookie dip?
- cream cheese
- butter
- powdered sugar
- brown sugar
- vanilla extract
- mini Robin Eggs candy
How do I make this Easter dessert?
First using either a stand or electric mixer, beat the softened cream cheese and butter on a medium speed for about 3 minutes until it is light and fluffy.
Then add in the powdered sugar, brown sugar, and vanilla. Continue to mix it on low for an additional 1 minute until it is well blended.
Now crush the Robin Eggs. Place the Robin Eggs in a plastic zipper bag. Make sure the bag is securely closed and use a meat tenderizer, or a rolling pin to crush the eggs into tiny pieces.
Add crushed Robin Eggs to the mixture. Stir in by hand making sure they are combined evenly.
Refrigerate for 30 minutes and serve!
Other Easter dessert recipes to make:
What You Need
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 3/4 cup powdered sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 cup mini Robin Eggs candy
Directions
First using either a stand or electric mixer, beat the softened cream cheese and butter on a medium speed for about 3 minutes until it is light and fluffy.
Then add in the powdered sugar, brown sugar, and vanilla. Continue to mix it on low for an additional 1 minute until it is well blended.
Now crush the Robin Eggs. Place the Robin Eggs in a plastic zipper bag. Make sure the bag is securely closed and use a meat tenderizer, or a rolling pin to crush the eggs into tiny pieces.
Add crushed Robin Eggs to the mixture. Stir in by hand making sure they are combined evenly.
Refrigerate for 30 minutes and serve!
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