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Small bowl of cookie butter dip on a plate with raspberries and Lotus cookies.
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5 from 1 vote

Cookie Butter Dip with Raspberry Jam

Sweet, creamy Biscoff dip is paired with fruit preserves for a quick dessert or snack. This irresistible dip is easy to make and perfect for special occasions or holidays.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 208kcal
Author: Lori

Equipment

Ingredients

  • 8 ounces cream cheese softened
  • ½ cup cookie butter such as Biscoff or Speculoos
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping (Cool Whip or store brand)
  • ½ cup raspberry preserves

Instructions

  • Beat together the softened cream cheese, cookie butter, and vanilla extract in a mixing bowl until smooth, scraping down the sides of the bowl as needed.
    8 ounces cream cheese, ½ cup cookie butter, 1 teaspoon vanilla extract
  • Fold in the whipped topping, then fold in the raspberry jam.
    8 ounces whipped topping, ½ cup raspberry preserves

Notes

  • Use an electric mixer for a smoother dip.
  • Can substitute with other fruit preserves like strawberry, blackberry or blueberry.
  • Omit the fruit preserves if preferred.
  • Serve with tea cookies, fresh or frozen raspberries, sliced apples, pineapple spears, or your favorite scoopable treats.
  • Store leftover dip in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 208kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 78mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.1mg