Annika's Christmas dip, four ingredients and no cooking. Stir, fold, chill.
Ingredient amounts only. Times, temperatures and everything in the
steps and notes are unchanged — they do not scale.
Ingredients
1 3.4-oz package instant vanilla pudding mix
1 cup eggnog
1 8-oz container whipped topping
1 pinch of nutmeg
To serve:
Holiday sprinkles, if desired
Steps
In a medium mixing bowl, add the vanilla pudding mix and eggnog, and stir until well combined.
Fold in the whipped topping and nutmeg, and mix until blended.
Refrigerate until thick and ready to serve.
Transfer to a serving bowl, and top with holiday sprinkles, if desired.
Notes
IF YOU MAKE YOUR OWN EGGNOG, CHECK WHETHER IT CONTAINS RAW EGG. Nothing in this recipe is cooked, so whatever is in the eggnog goes into the bowl and out to the table exactly as it is. Shop-bought eggnog is pasteurised and fine. A homemade one built on raw yolks is a raw-egg dish being served cold to a room full of people, which is a different proposition entirely — and Christmas is precisely when a crowd, small children and elderly relatives are all eating from the same bowl. If it is homemade, use a cooked custard base or pasteurised eggs.
IT IS A DAIRY DIP AT A PARTY. Two hours out on a table is the sensible ceiling; put it back in the fridge between rounds rather than letting it sit all evening. Same rule as any cream dip and easy to forget when it looks like a pudding.
▶ INSTANT pudding mix, not the cook-and-serve kind. Instant is what thickens cold; cook-and-serve will not set in a bowl in the fridge and you will be left with eggnog soup.
▶ It thickens as it chills and it will keep thickening, so if it looks loose when you mix it, that is normal — give it the fridge before you decide it has gone wrong.
SOURCE: this is not Annika's invention. It comes from meatloafandmelodrama.com, found via their Instagram, and is recorded here with their name on it.