Red Velvet Cake Dip & Spread Mix

Red Velvet Cake Dip & Spread Mix

Product Details: You don't need to be a baker to whip up this delicious, easy-to-make dessert dip that tastes just like a frosted red velvet cake! All the components are there: red coloring, cream cheese frosting, and a touch of cocoa. Whip it up in a flash to take anywhere. Serve with chocolate bear grahams or vanilla wafer cookies.

To make a Fluffy Dip Fold together dip mix and a thawed 8 oz. container of whipped cream topping. Chill at least 1 hour.
To make a Creamy Spread With an electric mixer, cream 8 oz. room temperature cream cheese with 1/2 cup milk. Beat in dip mix. Chill for at least 1 hour.
To make a No-Bake Pie With an electric mixer, cream 8 oz. room temperature cream cheese with mix. Fold in half of a thawed 8 oz. container of whipped cream topping. Spread into a prepared 9" chocolate cookie pie crust. Chill until firm. Top with additional whipped cream and garnish with red sprinkles if you have them.


Ingredients: cream cheese powder, cane sugar, sanding sugar (sugar, FD&C red #40), butter powder, cake mix (sugar, enriched flour bleached [wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid], egg white, soybean oil, palm oil, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], egg yolk w/ sodium silicoaluminate, modified tapioca starch, dextrose, cocoa processed w/ alkali, nat. & art. flav., propylene glycol mono & diesters of fatty acids, salt, sorbitan monostearate, nonfat milk, dicalcium phosphate, tetrasodium pyrophosphate, xanthan gum, polysorbate 60, mono & diglycerides, calcium acetate, guar gum, red 40, cellulose gum, soy flour), cocoa powder, <2% vanilla powder. Contains milk, wheat, eggs, soy. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.

Features: Handcrafted in small batches, from our own original recipe, in Ohio, USA.

Shelf Life: 1 Year. Store unopened for 3+ years out of sunlight, below 70 degrees Fahrenheit.

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