Indulge in the most irresistible Chocolate Chip Dip you'll ever taste! This creamy, dreamy treat is made with a blend of rich cream cheese, gooey marshmallow creme, and a generous amount of mini chocolate chips. Whether you prefer to dip in pretzels, graham crackers, or strawberries, this dip is guaranteed to be a hit at your next party or gathering.
For dipping: pretzels, Vanilla Wafers, graham crackers, strawberries, Milano cookies
Instructions
CREAM CHEESE: Soften the cream cheese: unwrap, place on a microwave-safe plate and microwave for 20-30 seconds or until soft. To the bowl of a stand mixer, add softened cream cheese, brown sugar, vanilla, and salt. Use a whisk attachment to beat until the mixture is completely smooth. (Alternatively, use a hand mixer.)
MARSHMALLOW AND HEAVY CREAM: Run a spoon under hot water. Dry it off then use this spoon to pull the marshmallow creme out of the container into the stand mixer. Mix until incorporated. With the mixer running on low speed, gradually add the heavy cream. Once the cream is all added in, increase the speed and beat until nicely thickened with soft peaks (See Note 4). Don't over-beat.
CHOCOLATE CHIPS: Add in chocolate chips and fold in gently with a spatula. Cover dip and chill in the fridge for 15-20 minutes. Fold again with a spatula and then serve with your favorite dippers. Pretzels and vanilla wafers are our favorites!
STORAGE: Store in the fridge, covered, for 2-4 days. Separation during storage can be fixed by folding with a spatula. Freezing Chocolate Chip Dip: Freezing is not recommended due to dairy causing grainy or curdled texture when frozen.
Notes
Note 1: Cream cheese: Full-fat, brick-style (not whipped) cream cheese delivers the best results. I also recommend using a good quality brand; We love Philadelphia Cream Cheese® best.Note 2: Imitation vanilla extract: Vanilla extract adds a sweet and subtle flavor to the chocolate chip dip and enhances the taste of the chocolate. Use imitation vanilla in this recipe; it allows for a larger quantity to be added without leaving the taste of alcohol. This is important as the dip does not undergo any baking process that could potentially remove the alcohol flavor.Note 3: Marshmallow creme/fluff: We love Kraft® Jet-Puffed. Getting this out of the jar is a challenge. Run your spoon under hot water, dry it, and scoop out the fluff. It will come out much easier this way!Note 4: Soft peaks: Soft peaks refer to the stage in whipping heavy cream when the beater is lifted and the peak created falls back slightly onto itself, forming a soft and somewhat floppy peak. This stage is achieved when the cream is thick and holds its shape, but the peak still has a soft appearance.