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Robin’s Egg Dip

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Easter is this weekend and if you are like me, you probably have a few bags of Robin's Eggs laying around. If you do, make this fun Robin's Egg Dip that you can eat with graham crackers and more.

Ever since I was a little girl, these run Easter treats have been my favorite.

Growing up, my dad would always make sure I had two 1 pound chocolate bunnies and a bag of these Robin Eggs.

Never in a million years would I have thought that they would make such a great dip for cookies, graham crackers and more.

How to Make Robin's Egg Dip

To make this dip, you only need just a few simple ingredients. For this, you need the mini eggs and not the regular size eggs you find.

Gather your ingredients —

  • 8 ounces (1 package) cream cheese, softened
  • ½ cup (one stick) butter, softened
  • ¾ cup powdered sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Mini Robin Eggs candy

With an electric mixer or stand mixer, beat the cream cheese and butter on medium speed for 2-3 minutes, until light and fluffy.

Add the powdered sugar, brown sugar and vanilla. Beat on low for an additional 1 minute until well blended.

Crush the robin eggs. I do this in a plastic zipper bag with the end of a meat tenderizer, or a rolling pin.

Add crushed Robin Eggs to the mixture. Stir in my hand, or beat on low, just until blended.

Refrigerate for 30 minutes and serve with Annie’s Bunny Grahams (for the full Easter effect), or just use regular graham crackers, Teddy Grahams or plain shortbread cookies.

This recipe would be something that the kids would really get into fixing. In fact, you can make this recipe for Bunny Butt Cupcakes that would go great for Easter as well.

We also love making these Birds Egg Nests during the holidays as well. My daughter has been making them for years.

Yield: 2 cups

Robin's Egg Dip

Robin's Egg Dip

This fun dip is the perfect way to use up all that leftover Easter Candy.

Prep Time 5 minutes
Fridge Time 30 minutes
Total Time 35 minutes

Ingredients

  • 8 ounces (1 package) cream cheese, softened
  • ½ cup (one stick) butter, softened
  • ¾ cup powdered sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Mini Robin Eggs candy

Instructions

    1. With an electric mixer or stand mixer, beat the cream cheese and butter on medium speed for 2-3 minutes, until light and fluffy.
    2. Add powdered sugar, brown sugar and vanilla. Beat on low for an additional 1 minute until well blended.
    3. Crush the robin eggs. I do this in a plastic zipper bag with the end of a meat tenderizer, or a rolling pin.
    4. Add crushed Robin Eggs to the mixture. Stir in my hand, or beat on low, just until blended.
    5. Refrigerate for 30 minutes and serve with Annie’s Bunny Grahams (for the full Easter effect), or just use regular graham crackers, Teddy Grahams or plain shortbread cookies.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 152mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 7g

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