Simple and Delicious Hot Chocolate Dip

When friends invite me over, I always have to bring something to enjoy. Lately, I’ve been making this hot chocolate dip, and it is a fan favorite every time.

It’s creamy, chocolatey, and you can top it with mini marshmallows or peppermint candy pieces or just sprinkle it with cocoa powder. The only problem is that it never sticks around long because they keep coming back for more.

This recipe is super simple and doesn’t require a stove or oven, so it’s perfect for summer, too. You just mix everything together and let it chill in the fridge for about 30 minutes.

This is just the latest in a long line of dessert dips I’ve made. This one isn’t quite as healthy as my apple pie party dip, but it is perfect to dip your favorite fruit and graham crackers like strawberry curd.

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Do I use hot chocolate packets?

This recipe calls for cocoa powder, which is different from hot chocolate packets. The packets have added sugar and milk powder, among other ingredients.

Honestly, this is sweet enough already from the marshmallow fluff and Cool Whip. If you only have hot cocoa packets, you can definitely use them, and it will be fine

Plus, regular cocoa powder has fewer ingredients and is cheaper. And yes, I know the hypocrisy of saying fewer ingredients when I talk about using Cool Whip and marshmallow fluff, though you can make homemade marshmallow fluff (it’s surprisingly easy).

Can I use Neufchâtel instead of cream cheese?

Yes, Neufchâtel is a great lower-fat alternative that works perfectly in this recipe. Its texture and flavor are almost the same as regular cream cheese, so you won’t notice much difference in the final dish.

In fact, when I made this recipe, I used it. I use Neufchâtel all the time, from buffalo chicken dip to vanilla orange cheesecake bars and plenty of recipes in between.

Is this gluten-free?

Yes, all ingredients listed are naturally gluten-free. As always, check labels to confirm because manufacturers change recipes, especially for the whipped topping, which sometimes contains additives. This is also why I use cocoa powder and not hot chocolate packets.

If you’re serving others, you can use gluten-free dippers to keep it safe for everyone. Fruit is obviously safe, and you can find gluten-free graham crackers pretty easily, too.

Is this recipe dairy-free?

It mostly is, but as written it is not. The only dairy ingredient is the cream cheese, as both Cool Whip and marshmallow fluff are dairy-free.

To make it fully dairy-free, just swap in a dairy-free cream cheese. I have done this before, and it worked perfectly, making the recipe even more allergy-friendly without losing the creamy texture.

Why does the cream cheese need to be softened?

Softened cream cheese mixes more easily and prevents lumps. Cold cream cheese can leave visible chunks and make the dip harder to blend.

If you start with cream cheese that’s still cold, those lumps just never go away. You’re better off making sure you have the cream cheese at the right temp to start to make your life easier – trust me!

How do I soften cream cheese quickly?

The simplest way is to leave it out on the counter for about 30 minutes so it can warm up evenly. This keeps the texture smooth and spreadable without any risk of melting or separating.

If you need it faster, microwave the cream cheese on a plate at 50 percent power for 15 to 20 seconds. Just be sure to remove the foil packaging first and watch carefully to avoid overheating, which can ruin the consistency.

What’s the best way to thaw Cool Whip quickly?

The safest method is to thaw it in the refrigerator for 4 to 5 hours so it softens evenly. If you need it faster, place the sealed tub in a bowl of cool water for 30 to 40 minutes to speed up the process.

Avoid microwaving Cool Whip at all costs because it will ruin the texture. Once it melts or – even worse – cooks, there’s no way to fix it, so stick to the gentle thawing methods.

Make fun variations

This hot chocolate dip is delicious as it is, but you can dress it up to make different variations to change up the flavor or to celebrate different holidays. This is my go-to recipe to bring to parties because it takes just a few minutes to make, and everyone loves it.

• Peppermint Hot Chocolate Dip: Add a half teaspoon peppermint extract or sprinkle in crushed candy canes.
• Mexican Hot Chocolate: Add a quarter teaspoon of ground cinnamon and a pinch of cayenne.
• Mocha Version: Mix in a half teaspoon instant espresso powder with the cocoa powder.
• S’mores Style: Top the dip with crushed graham crackers and mini marshmallows just before serving. You can top it with some chocolate syrup, too.
• Salted Caramel Twist: Drizzle with caramel sauce and a pinch of flaky salt.
• Holiday Version: Sprinkle it red and green M&Ms on top for a festive pop.

What dippers should I use?

With a dip like this, you need something to scoop it up. Honestly, it tastes good with just about everything I’ve tried.

Graham crackers broken into their individual sticks are the no-brainer for this, but I also love it with strawberries and even animal crackers. I use regular graham crackers, but try the cinnamon version, too.

Apple slices also work well for this, but make sure to cut them just before serving. You may want to toss them in a little lemon juice to keep them from browning.

Pretzels, especially the waffle shape, are delicious to pair with this, as are waffle cookies for a pure sweet treat. Shortbread cookies and vanilla wafers would also work, although they’re a little sweeter, so I prefer the slightly less sweet options listed above.

If you want to go over the top with your sweetness indulgence, my kids have dipped brownies in this and promise me it’s good. One kid even tried my full-size marshmallows and proclaimed them perfection when paired with a graham cracker.

How to Make Hot Chocolate Dip

Beat the softened cream cheese in a medium mixing bowl with a hand mixer or spoon until it is very smooth and has no lumps. This step is important because you’ll never get the lumps out if you don’t start with a smooth base.

Add the marshmallow fluff and cocoa powder to the bowl, then mix everything together until it’s fully blended. Keep mixing until you do not see any streaks and the color is even all over.

Carefully fold in the Cool Whip using a spatula, mixing slowly so the dip stays light and fluffy. The mixture should look smooth and consistent.

Put the bowl in the fridge for 30 minutes so the dip can firm up. If you want to make it earlier, cover the bowl with plastic wrap and keep it in the fridge for up to two days.

Just before you serve, add a little decoration by sprinkling cocoa powder on top or placing some graham cracker sticks or mini marshmallows around it. This makes the dip look nice and gives people fun things to dip with.

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