Using a stand mixer (or hand mixer + large bowl), add in peppermint extract, vanilla extract, powdered sugar, and heavy whipping cream and beat on high until stiff peaks form, about 5-7 minutes.
Remove peppermint cream from the bowl (don't need to be neat - it's okay if there's still cream in the bowl or on the beaters) and add in cream cheese. Whip on medium-high until fluffy, about another 3-5 minutes.
Add peppermint cream back to the bowl and mix with a spatula until smooth. Add a few drops of green food coloring and stir; if needed, add more green food coloring until desired color is reached.
Pour in mini chocolate chips into the bowl with the peppermint cream and gently fold them together until thoroughly combined and smooth.
Serve mint chocolate chip cheesecake dip immediately with mint Oreo cookies for dipping.
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