A while ago I had a dream about cheesecake dip (believe it or not, I get a lot of my best recipe inspiration from dreams…on paper that sounds weird, but I can’t be alone in this, right?), and since then, it is one of the many cheesecake-y treats that has been on my mind/“to-make” list. Really, why fight it?
Instead, I decided to make it. With silken tofu.
And because nothing goes better with cheesecake than graham crackers, I came up with Thin and Chewy Graham Cracker Crumb Cookies for dipping. (Actually, I had originally wanted to serve the dip with regular graham crackers. Alas, as fate would have it, my pantry was bereft of graham crackers but full of graham cracker crumbs (ok, I don’t think one box can be considered a full pantry, but you get the idea, lol). Any normal person would have made a trip to the store to pick up the crackers. Of course, since I love to experiment, I decided it would be much more fun to make a trip to the kitchen.)
How perfect would this dessert be for a Fourth of July party?!