Double Chocolate Fruit Dip

Source: The Pampered Chef

3 (1 ounce) squares white chocolate for baking
1 (8 ounce) container frozen whipped topping, thawed
8 ounces cream cheese, softened
1/4 cup plus 2 tablespoons chocolate-flavored syrup
7 cups assorted fresh fruit dippers such as apple or pear
    wedges; banana or peach slices; or whole strawberries

In Small Micro-Cooker, microwave white chocolate and half of the whipped topping, uncovered, on HIGH 1 minute, stirring after each 20-second interval, until melted and smooth.

In Small Batter Bowl, combine cream cheese with white chocolate mixture; whisk until smooth using Stainless Steel Whisk. Fold in remaining whipped topping using Classic Scraper.

Place half of the dip into chilled Chillzanne Mini-Bowl; drizzle with 1/4 cup of the chocolate syrup, forming an even layer. Cover chocolate syrup layer with remaining dip; spread with Large Spreader, forming a smooth surface. Drizzle remaining chocolate syrup in a spiral pattern over dip. Using Cake Tester, drag through chocolate syrup, forming a swirled pattern.

Prepare fruit for dipping. Place Chillzanne Mini-Bowl in center of chilled Chillzanne Platter; arrange fruit around dip.

Yield: 14 servings (2 3/4 cups dip)

Nutrients per serving (2 tablespoon dip, 1/2 cup fruit): Calories 130, Total Fat 7 g, Saturated Fat 5 g, Cholesterol 10 mg, Carbohydrate 15 g, Protein 1 g, Sodium 40 mg, Fiber 1 g

Cook's Tip: If desired, serve Spicy Cinnamon Chips along with dip and fruit. Heat oven to 400 degrees F. Lightly spray 4 (7-inch) flour tortillas with water using Kitchen Spritzer. Combine 1 1/2 tablespoons sugar and 3/4 teaspoon Pantry Cinnamon Plus" Spice Blend in Flour/Sugar Shaker; sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into 8 wedges; place in single layer on Large Round Stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to Nonstick Cooling Rack; cool completely.