Recipe Overview
Why you’ll love it: Fluffy and sweet, hot chocolate dip will be a hit at your next party, with all the flavors of hot cocoa in an irresistible cool dip! This dip is super easy to make and is perfect with Oreos, chocolate chip cookies, and graham crackers.
How long it takes: 5 minutes
Equipment you’ll need: mixing bowl, serving bowl
Servings: 10 to 12
Creamy and light, this chocolatey dip is a party favorite. It’s so easy to stir up, too. If you’re looking for a quick holiday appetizer, hot chocolate dip may be just the thing.
I know you all just love hot cocoa. We often make ginger spiced hot chocolate from scratch with this easy microwave recipe. With ginger or without, it’s a super easy recipe. Crockpot hot chocolate is my go-to recipe for winter parties. This stovetop recipe for lactose-free hot chocolate can actually be made with regular milk, if you prefer.
I started thinking, how can I make this favorite beverage into a cool creamy dip? This hot chocolate dip is what I came up with and I’m sure you’ll agree that it’s amazing, perhaps a little dangerous! What I would really like to do is to dive head-first into this hot chocolate dip and maybe just stay there for a week or two, especially during the busy holiday season.
P.S. Have you had a chance to try hot cocoa bombs? Kids are blown away by these Pop Rocks hot cocoa bombs! Oh, that pun was unintended, really! Cocoa bombs make great gifts too. Pair them with super fun marshmallow snowmen.
Creamy Hot Chocolate dip
Not a warm dip. The name can be a little bit misleading. This dip incorporates all the yummy goodness of a mug of steaming hot cocoa including the gooey marshmallows, only it’s cool and creamy. Add crisp cookies or crackers to dunk in the “hot chocolate” and you’ve got a real treat. (If you like warm chocolate (and who doesn’t?), try slow cooker chocolate fondue.)
Very easy to make. I take a few shortcuts when I’m making this dip so it can easily be stirred together in just a few minutes. Instant hot chocolate mix, marshmallow fluff, whipped topping, and a splash of vanilla extract is all you’ll need (and don’t forget the dippers!).
Perfect for entertaining. I know that I’ll be making this dip for the next party I host. It’s the perfect sweet treat for parties: ready in about five minutes and always a hit. Plus, kids love it (at least mine do). It can be made ahead, too, because it stores well in the refrigerator.
Marshmallow Fluff
Perhaps you’re wondering what is the difference betweeen melted marshmallows and marshmallow fluff. Marshmallow fluff is made differently than marshmallows. It contains corn syrup, sugar syrup, dried egg whites, and vanillin. Marshmallows contain corn syrup and gelatins. They cannot be used interchangeably in most recipes, including this dip recipe.
Ingredient Notes
- Whipped Topping: You’ll need an 8 oz. tub of whipped topping (Cool Whip is one brand) which is usually found in the freezer section of the grocery store. Thaw it for a few hours or overnight in the fridge before making this recipe.
- Marshmallow Fluff: This is sold in plastic tubs or jars and is shelf-stable (does not need to be refrigerated).
- Hot Cocoa Mix: You’ll need a half cup which is equivalent to a 3 oz. package. Choose your favorite brand.
- Pure Vanilla Extract: Just a half teaspoon enhances the chocolate flavor. If you don’t have it, you can omit it.
- Mini Marshmallows and Mini Chocolate Chips: These are optional but add a decorative and flavorful touch to the dip. These are fun little tiny marshmallows.
How To Make Hot Chocolate Dip
Make sure your whipped topping is thawed. The best way to do that is to take it out of the freezer and put it in the fridge overnight.
Mix ingredients. Add the whipped topping, marshmallow fluff, hot cocoa mix, and vanilla to a mixing bowl. I like to use a small silicone scraper. It works great to get every last bit of the whipped topping and marshmallow fluff out of the containers. Use a hand mixer to blend the ingredients or stir it by hand if you’re feeling energetic.
Serve. Scrape the hot cocoa dip into a decorative bowl and arrange mini marshmallows and mini chocolate chips on top. It’s also fun to serve the dip in a large mug. Decoratively arrange with your choice of cookies, pretzels (that sweet/salty combo!), or fruit around the dip.
Optional garnish. If you’re feeling fancy, before you put the dip in the serving bowl, gussy up the bowl like the one in the photos. Simply melt white chocolate and dip the rim of the bowl in, and then add chocolate jimmies.
Everyone seems to have their favorite. I have a weakness for Ghirardelli. Some mixes are gluten-free or dairy-free if you’re looking for those qualities.
Recipe Variations
As always, recipes are made to have fun with! Listed below are some fun variations to make this recipe your own.
- Mocha dip: If you can’t get enough coffee in your life (me either!), add a teaspoon of espresso powder for a mocha flavor.
- Mexican hot chocolate dip: Add a teaspoon of cinnamon to the hot chocolate dip.
- Snickerdoodle/churro dip: Omit the hot chocolate mix and substitute 2 teaspoons ground cinnamon. Serve with homemade snickerdoodles cookies as dippers.
- Add-ins: Stir in mini M&Ms, crushed candy canes, Heath bars (toffee), or any other goodies you like.
- Healthier dippers: Serve the dip with strawberries and other fruit instead of cookies or crackers.
Hot chocolate dip can be stored in the fridge for up to four days in an airtight container.
More Sweet Dip Recipes
Hot Chocolate Dip
Ingredients
- 1 container (8 ounce) whipped topping (thawed if frozen)
- 1 jar (7 ounce) marshmallow fluff
- ½ cup hot cocoa mix (equivalent to one 3 oz. packet)
- ½ teaspoon pure vanilla extract
- Mini marshmallows for topping
- Mini semi-sweet chocolate chips for topping
Instructions
- In a large bowl, add whipped topping, marshmallow fluff, hot cocoa mix, and vanilla. Fold together until well incorporated. Do not overmix.1 container (8 ounce) whipped topping, 1 jar (7 ounce) marshmallow fluff, ½ cup hot cocoa mix, ½ teaspoon pure vanilla extract
- Scrape the dip into a serving dish or large mug, and top with mini marshmallows and mini semi-sweet chocolate chips.
- Serve chilled with your favorite cookies like Oreos, graham crackers, chocolate chip cookies, etc.
Notes
- Make ahead & storage: Dip will keep in the refrigerator for four days in a tightly covered container. When you’re ready to serve it, scoop it into a decorative bowl and add garnish, if desired.
- Sprinkle-lined bowl: Melt ¼ to ⅓ cup white chocolate chips with 1 teaspoon of coconut oil in the microwave in 15-second increments until smooth. Line the bowl with the melted chocolate and add the sprinkles. You may want to do this over a large plate to catch any sprinkles that fall. Set the bowl in the refrigerator to chill for 10 minutes before adding the dip.
- Add-ins: If you want more marshmallows or chocolate chips, incorporate them into the dip in addition to topping the dip with them. Stir in ⅓ cup mini marshmallows and 2 to 2 ½ tablespoons of the mini semi-sweet chocolate chips. Other options are mini M&Ms, crushed candy canes, Heath bars (toffee), or any other goodies you like.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
sounds incredible!
Thanks Denise!
Making this tomorrow for a party…looks so yummy.
I hope it was a hit! Thanks Kara! :)
And while I typically keep a chocolate bar—okay, two—in my pantry for these cravings, having a batch of chocolatey cookies in the fridge is even better. I mean, what can beat chewy, chocolatey, rich, perfectly sweet vegan cookies?
leave out the cocoa and add some frozen orange juice concentrate for a creamsicle dip
Great idea! Sounds delicious!