Chocolate Chip Dip

Print Recipe

5 from 1 vote

Chocolate Chip Dip is a rich dessert dip loaded with chocolate chips and made for sharing!

Prep Time20

Chilling Time15

Total Time35

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Booty Dip, Chocolate Chip Dip

Servings: servings

Author: Chelsea Lords

Cost: $8.87

Equipment

Stand mixer or hand mixer

Ingredients

1 (8-ounce) package cream cheese softened, see note 1
1-1/2 teaspoons vanilla extract see note 2
1 tablespoon light brown sugar lightly packed
1/16 teaspoon salt
1 (7-ounce) container marshmallow creme
1 cup heavy cream
1 (10-ounce) bag mini chocolate chips
Serving suggestions see note 4

US - Metric

Instructions

Remove cream cheese packaging and place on a microwave-safe plate. Microwave 20 to 30 seconds. Flip and microwave for another 10 to 20 seconds, or until soft but not melted.
Add softened cream cheese, brown sugar, vanilla, and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat until completely smooth.
Run a spoon under hot water and dry it. Use the spoon to scoop the marshmallow creme into the mixer. Beat until fully incorporated.
With the mixer on low speed, slowly pour in the heavy cream. Once fully added, increase speed and beat until thickened and soft peaks form (see note 3). Do not over-beat.
Add mini chocolate chips and gently fold in with a spatula.
Cover and refrigerate 15 to 20 minutes. Give the dip a quick stir, then serve with your favorite dippers. Pretzels and vanilla wafers are my favorites.

Notes

Note 1: Use full-fat, brick-style cream cheese for best results.

Note 2: I recommend imitation vanilla so the dip does not have an alcohol flavor since it is not baked.

Note 3: Soft peaks means when you lift the beater, the cream holds its shape but gently folds over at the tip.

Note 4: Great dippers include pretzels, vanilla wafers, graham crackers, strawberries, and Milano cookies.

Storage: Store covered in the fridge for 2 to 4 days. If separation occurs, gently fold with a spatula to recombine. Freezing is not recommended because dairy can become grainy.

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