Following hot on the heels of Elaine's post on cheese and cardiac health, here's a dip that probably ain't good for you. Chocolate Chip Cheesecake Dip comes via Slice & Dice, a foodblog that makes no apologies for richness.

The question is, is it good? On the one hand, sugar, butter, cream cheese, chocolate. On the other, too much butter, sugar, cream cheese and chocolate?

It's never going to win a James Beard award, but when I first tasted cookie dough ice-cream, I'd never have guessed that it'd be ubiquitous a decade later. And the inside-out approach has really worked for molecular cuisine. Heck, you don't even need a sous-vide machine.

I'd like to hear what readers think. Is this an abomination, or a delectable innovation? How would you tweak it, or is the thought of "dip for dessert" beyond the pale?