Oreo Cheesecake Butter
Make a very generous cup

6 Oreo cookies
3 ounces (6 tablespoons) cream cheese, softened
1 stick (8 tablespoons) butter, softened

Crumble 4 of the Oreos in the work bowl of a food processor; process to pea gravel size; add cream cheese and butter and continue to process until all ingredients are thoroughly combined. Crumble remaining 2 Oreos into mixture; pulse until just incorporated. Turn into a bowl or cutting board and serve with bread.

Ginger Butter
Makes about 1 cup

A generous 1-inch piece gingerroot, peeled and sliced thin (about 8 coins)
6 gingersnaps (about 2-inches in diameter)
1 stick (8 tablespoons) butter, softened

Process ginger in a food processor until minced. Crumble 4 gingersnaps into the work bowl; process cookies to pea gravel size. Add butter and continue to process until thoroughly combined. Crumble in remaining 2 gingersnaps; process until just incorporated. Serve with bread.

Vanilla Wafer Butter with Lemon and Rosemary
Makes about 1 cup

8 vanilla wafers
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh rosemary
1 stick (8 tablespoons) butter, softened

Crumble 6 of the vanilla wafers into the work bowl of a food processor and add lemon zest and rosemary; process cookies to pea gravel size. Add butter and continue to process until thoroughly combined. Crumble in remaining 2 vanilla wafers; pulse until just incorporated. Serve with bread

OR:

COOKIE DOUGH DIP
1/2 cup butter or coconut oil
1/3 cup Just Like Brown Sugar
8 oz cream cheese, softened (or coconut cream if dairy allergy)
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
1 tsp vanilla extract
2 ChocoPerfection Bars, chopped

In a small saucepan, melt butter over medium heat. Add Just Like Brown Sugar and sweeteners until sweeteners dissolve and the mixture bubbles just a little. Using a hand mixer on low speed, add in vanilla and cream cheese. Mix until combined. Once the mixture is totally cool (you don’t want the chocolate to melt), stir in the chuncks of ChocoPerfection. Serve with Jicama Chips.

Jicama Chips: Peel the jicama. Slice into 1/8 inch slices, then quarter the jicama into chip shapes. Enjoy! Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Using regular sugar = 281 calories, 22 carbs, 0.7 g fiber, 3.1g protein, 20g fat
Using “healthified” sugar = 159 calories, 5 carbs, 4.5 g fiber, 3.1g protein, 20g fat

(via: http://mariahealth.blogspot.com/2011/09/cookie-dough-dip-with-jicama-chips.html)