RED VELVET DIP

RED VELVET DIP 8 oz cream cheese softened 1/2 cup unsalted butter softened 1 1/2 cup dry red velvet cake mix 1/2 cup powdered sugar 1 tbsp light brown sugar 1/2 tsp vanilla extract 1/2 tsp red food coloring optional 2 tbsp milk optional sprinkles optional cookies for dipping Using a stand mixer (or a hand mixer + medium bowl), add in cream cheese and butter. Whisk on medium-high until smooth and fluffy, about 2-5 minutes. Drop speed to medium and slowly add in the dry red velvet cake mix, powdered sugar, brown sugar, vanilla extract, and red food coloring (optional) until combined. Finish by increasing mixer speed to medium-high; mix until dry cake mix is fully incorporated and there are no more clumps. If dip seems too thick, try adding up to 1-2 tablespoons of milk, thoroughly mixing between each addition. Serve red velvet dip immediately with cookies of your choice for dipping. Dip can be made in advance and stored in the refrigerator until ready to eat. If dip has been refrigerated, let dip thaw or at least 1 hour before serving.