Step 1: Heat-Treat the Flour

Since raw flour can contain bacteria, it’s important to heat-treat it before using it in the dip.

1. Preheat your oven to 350°F (180°C).
2. Line a baking sheet with parchment paper and spread the flour evenly.
3. Bake for 5 to 7 minutes, or until it reaches a temperature of at least 160°F (71°C).
4. Let the flour cool completely before adding it to the dip.

Tip: If you prefer, you can microwave the flour in 30-second intervals, stirring in between, until it reaches the correct temperature.

Step 2: Cream the Butter and Cream Cheese

1. In a large mixing bowl, combine softened butter and cream cheese.
2. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy.
3. Scrape down the sides of the bowl as needed.

Tip: If the butter and cream cheese aren’t soft enough, let them sit at room temperature for 15–20 minutes or microwave them for 10–15 seconds.

Step 3: Add the Sweeteners & Flavoring

1. Add brown sugar, powdered sugar, vanilla extract, and salt to the bowl.
2. Mix on medium speed until fully combined.
3. Pour in the heavy whipping cream and mix until smooth.

Tip: If you prefer a less sweet dip, reduce the brown sugar to ¾ cup.

Step 4: Incorporate the Flour

1. Sift the cooled, heat-treated flour into the wet ingredients.
2. Mix on low speed until fully combined.

Troubleshooting:

• If the mixture is too thick, add a tablespoon of milk to loosen it.
• If the mixture is too thin, refrigerate it for 15–30 minutes to firm up.

Step 5: Fold in the Chocolate Chips

1. Gently stir in the mini chocolate chips using a spatula.
2. Make sure they’re evenly distributed throughout the dip.