Killer Cookie Dough Dip

Last night, my two passions came together in a spectacular melding of improv and cooking. I was asked to be a part of my friend's comedy night at ColdTowne theater, titled "Let's Cook: Improvised Cooking Show, Easter Edition."

That name really does not do it justice.

In the show, Jesus and the Easter Bunny has a smackdown, Dr. Lundqvist did a presentation on wrestling in America, I created a recipe live on stage, multiple people were murdered, Emeril's lesser-known cousin Emerald made an appearance, a 6ft tall child covered in chocolate made jokes, Detective Etouffe from New Orleans investigated the murders, two attorneys who didn't quite know the name of their practice offered legal advice, all while Christian tried to keep the show together.

It was the best kind of insane and actually a pretty solid crowd for a Sunday night. I hope we get to do it again!

The recipe I made live on stage was this one: cookie dough you can eat right out of the bowl without fear of salmonella. And while the cookie dough I made in the show may or may not have been the cause of the murders (I plead the fifth!) this one is all good.

We put the leftovers out in the lobby and they didn't even make it to the next show a half hour later, if that's any indication of how good it was.

It's technically a cookie dough dip--use pretzels or vanilla cookies as dipping aparatuses--but if you just scoop it out with a spoon, nobody will judge you.

Killer Cookie Dough Dip

• 1 package neufchantel cheese (or cream cheese), softened
• 1 stick butter, softened
• 1/3 cup dark brown sugar
• 1/3 cup white sugar
• 1 tsp vanilla (I used vanilla bean paste)
• 1/2 tsp salt
• 1 cup mini chocolate chips

-Cream together the butter, cream cheese, and sugar until light and fluffy.

-Add in the vanilla and salt, stir well.

-Fold in the chocolate chips.

-Serve at room temperature or slightly chilled with pretzels, cookies, or fruit for dipping.