Chocolate Chip Dip

This recipe smacks of sweet serendipity. Many years ago I found a version of this recipe in, I think, a Kraft holiday cookbook. It was supposed to make a dessert-style cheese ball and I planned to make a few as gifts for friends and family. But when I used margarine instead of butter, it came out soft and gooey and dip-like, not ball-like. It was so yummy -- and the girls loved eating the "mistake" -- that I never tried making it the correct way, with butter. It's always been a hit any time I've served it, for adults or kids! This is great with graham crackers, graham stix or apple slices.

1 8-ounce package cream cheese, softened

1/2 cup margarine

1/4 teaspoon vanilla extract

3/4 cup powdered sugar

2 tablespoons light brown sugar

3/4 cup mini semi-sweet chocolate chips

In a mixing bowl, beat cream cheese, margarine and vanilla until creamed. Gradually add powdered and brown sugars, combining well. Stir in chocolate chips. Refrigerate at least 30 minutes before serving. Refrigerate leftover dip (not likely you'll have any, though!).

Makes about 2 cups.