Description
This Hot Cocoa Dip is whipped until fluffy and delicious, with big flavors of chocolate and marshmallow. It's an amazing appetizer to serve for Winter and Holiday parties. Plus, it's only 5 ingredients and takes 10 minutes to prep!
Ingredients
Scale
- 4 ounces cream cheese, softened to room temperature
- 8 tablespoons of hot cocoa powder mix (Swiss mix, Starbucks, etc)
- 1 cup of marshmallow fluff
- 8 ounces cool whip, thawed *no longer frozen
- 1/2 cup mini marshmallows for topping
- Optional for dipping: Honey Teddy Grahams, Graham crackers broken into rectangles, or cookies (Milano or Oreos)
Instructions
- Add the cream cheese to the stand mixer bowl with beater attachment (or use large bowl and hand mixer). Beat for 1 minute on medium speed, scraping down the sides of the bowl half way through.
- Add in hot cocoa mix powder, marshmallow fluff and 1 cup of cool whip. Beat on low speed for 1 minute, scrape down sides of bowl, and beat on medium low speed for 30 seconds or until combined well. Remove the bowl from the stand mixer.
- Use a frosting spatula or wooden spoon to fold in the remaining cool whip. Try to avoid stirring to keep the fluffy texture. Once fully combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours.
- Transfer the hot cocoa dip to a serving bowl and top with mini marshmallows and any other desired toppings. I stuck a Ghirardelli peppermint snowman in the center of mine. Serve with teddy grahams, graham crackers, cookies, etc. Dip and enjoy!
Equipment
Notes
- Make sure the cream cheese is completely softened to room temperature to avoid clumps in the final product. Also, the cool whip needs to be thawed (no longer frozen) before making this recipe.
- Don't over stir the cool whip into the chocolate mixture. Try to fold the cool whip in to keep it light and fluffy.
- Prep Time: 10 minutes
- Cooling Time in Fridge: 30 minutes
- Cook Time: 0 minutes
- Category: appetizer
- Method: no bake
- Cuisine: American