Nutella Champagne Dip

A 4-ingredient, super creamy, fluffy, whipped Nutella dip that gets a tangy upgrade from the addition of champagne. Pairs perfectly with fruit, pretzels and more! Check out all my other champagne-centered recipes that are perfect for New Year’s Eve.

It’s become a tradition around here that each year just before New Year’s Eve, I share a new champagne recipe with you all. I know, I know – champagne for NYE is a cliché, but it’s for good reason! If you consume alcohol, chances are you toast with some bubbly on the last night of the year.

Champagne recipes are a NYE tradition

But since I’m… well, me… it’s never a cocktail recipe (although if you want one, this pomegranate prosecco kombucha cocktail looks divine). It’s always a dessert, and this year is no exception. Last year it was mimosa jello shots, the year before that it was champagne cupcakes.

This year, I present you with Nutella Champagne Dip!

This dip isn’t going to get you tipsy – not even if you ate the whole thing in one sitting (which I do not recommend unless you want to roll yourself down the hall to bed). And chances are you probably wouldn’t even know it has champagne in it. 

Stick with me here.

What is the texture like?

The champagne doesn’t give it a boozy flavor, but it does give it a fluffier texture and combines with the cream cheese for a delightful tangy kick. The texture is super creamy, fluffy, and addictive. Sorrynotsorry.

I recommend putting out half of what you made and leaving the rest in the fridge because then your guests will think there’s only half as much and pace themselves, and then you’ll have another half in the fridge just for you!

[cue the evil laughter]

What to serve with Nutella champagne dip

If you’re looking to serve this dip with fruit, it pairs perfectly with strawberries, apples, and oranges. You could also go the route of sweet and crunchy graham crackers, chocolate graham crackers or Nilla wafers.

But my personal favorite is pretzels. We all know how much I love sweet and salty together, but there’s something about this dip and pretzels in particular that’s next level. 

I also recommend adding a pinch of gold sprinkles to the top before serving. It just gives it a cute little festive garnish, and I’m a strong believer that NYE’s official color is gold.

This is one of the last treats I brought to my office before my last day, and it was a resounding success. One of the guys said, “It’s like Nutella… only better.”

He is not wrong. 

So don’t forget my tip to hide store half the dip in the fridge, or maybe just double the batch… and still store half in the fridge.

I look forward to what 2018 has to bring, and hope it has wonderful things in store for you as well – Happy New Year!

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Nutella Champagne Dip

5 from 1 vote

A 4-ingredient, super creamy, fluffy, whipped Nutella dip that gets a tangy upgrade from the addition of champagne. Pairs perfectly with fruit, graham crackers, pretzels and more!

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Prep Time 5 minutes

Total Time 5 minutes

Servings 8 to 10 (varies)

Ingredients

  

1x2x3x

• 1 cup Nutella
• 8 ounces cream cheese
• ¼ cup champagne
• ¾ cup Cool Whip, defrosted
• Gold sprinkles, optional for garnish

Instructions

 

• In a stand mixer fitted with the whisk attachment, beat together Nutella and cream cheese until completely combined and smooth.
• Add champagne and beat to combine.
• Use a spatula to fold in Cool Whip until no steaks remain.
• Top with sprinkles, if desired. Serve with fruit, graham crackers, pretzels, etc. Enjoy!

Notes

Storage: Store in an airtight container in the fridge for up to a week.

Nutrition info: Based on 10 servings, but your own mileage will vary.

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 206mg | Fiber: 2g | Sugar: 22g | Vitamin A: 394IU | Calcium: 77mg | Iron: 2mg

Course Dessert

Cuisine American

Author Leslie Kiszka

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