Strawberry Pretzel Salad Dip
A sweet-and-salty spoonable dip that channels the classic layered dessert, perfect for any gathering.
Ingredients
Dip Ingredients
- 8 ounces cream cheese, room temperature Full-fat gives the best texture.
- 1/3 cup granulated sugar Adjust up or down to taste.
- 1 teaspoon vanilla extract
- a pinch of salt Optional; enhances flavor.
- 8 ounces Cool Whip Or other whipped topping; if using homemade whipped cream, see FAQs.
- 3/4 cup strawberry pie filling, divided About 1/2 cup for mixing, 1/4 cup for topping.
Serving Ingredients
- Pretzels Mini twists or rods work.
Instructions
Preparation
- In a mixing bowl, beat together room-temperature cream cheese, sugar, vanilla extract, and a pinch of salt with an electric hand mixer until smooth.
- Gently fold in the Cool Whip until uniform and fluffy, being careful not to over-beat.
- Stir in about 1/2 cup of the strawberry pie filling, leaving streaks for a jammy texture.
- Transfer the mixture to a serving bowl, smooth the top, cover tightly, and chill in the refrigerator for at least 1 hour.
Serving
- Before serving, spoon the remaining 1/4 cup of strawberry pie filling on top.
- Serve with a bowl of pretzels for dipping.
Notes
Store covered in an airtight container for up to 3–4 days. For gluten-free, serve with GF pretzels or graham crackers. You can prepare the dip and chill it up to 24 hours before serving.