Pin I made this on a whim one Saturday afternoon when I had leftover cream cheese and zero patience for actual baking. The idea of brownie batter you could eat with a spoon, no oven required, felt like the kind of shortcut that shouldn't work but absolutely does. My sister walked in, dipped a pretzel without asking, and declared it dangerously good. We polished off half the bowl standing at the counter, laughing at how something this simple could taste so indulgent.
I brought this to a potluck once, surrounded by elaborate desserts, and watched it disappear faster than the layered cake. People kept asking if I tempered chocolate or used a secret ingredient. The secret was just good cocoa powder and not overthinking it. One friend texted me the next day asking for the recipe, saying her kids were begging her to make the chocolate dip again.
Ingredients
- Cream cheese, softened: This is the creamy foundation that holds everything together, so let it sit at room temperature for at least thirty minutes or it will clump when you mix it.
- Unsalted butter, softened: Adds richness and a smoother mouthfeel, and softening it alongside the cream cheese ensures the base whips up light instead of dense.
- Creamy peanut butter: Optional, but it deepens the flavor and makes the dip taste more like a candy bar, use natural or standard depending on your preference.
- Brown sugar: Brings a hint of molasses warmth that balances the cocoa bitterness better than white sugar alone.
- Powdered sugar: Dissolves instantly and keeps the texture silky without any gritty crunch.
- Vanilla extract: A small splash brightens all the chocolate notes and makes the whole thing smell like a bakery.
- Unsweetened cocoa powder, sifted: Sifting is non negotiable here because lumps of cocoa powder taste chalky and ruin the smooth finish.
- Gluten free mini chocolate chips: Folded in at the end for pockets of melt in your mouth sweetness, and the mini size distributes better than standard chips.
- Milk: Loosens the dip just enough to make it dippable, use whatever you have, dairy or oat or almond, it all works.
- Fine sea salt: A quarter teaspoon cuts through the sweetness and makes the chocolate taste more intense and less one note.
Instructions
- Whip the base:
- Beat the cream cheese, butter, and peanut butter together in a large bowl until the mixture is smooth and fluffy, with no visible streaks. This takes about two minutes with a hand mixer on medium speed, and you will notice it lighten in color as air gets folded in.
- Sweeten and flavor:
- Add both sugars and the vanilla, then beat until everything is fully combined and the texture looks like frosting. Scrape down the sides of the bowl once to make sure nothing hides at the bottom.
- Incorporate the cocoa:
- Sift the cocoa powder directly into the bowl, add the salt, and mix on low speed at first to avoid a cocoa cloud in your kitchen. Once it starts to blend, increase the speed and beat until the color is deep and even.
- Adjust the consistency:
- Pour in the milk a little at a time, beating after each addition, until the dip is creamy and soft enough to scoop easily but thick enough to cling to a strawberry. You might not need the full quarter cup depending on your cream cheese brand.
- Fold in the chips:
- Use a spatula to gently stir in the mini chocolate chips, keeping them whole and evenly distributed. Transfer the dip to a serving bowl and top with a few extra chips for looks if you want.
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Pin The first time I served this at a family gathering, my niece refused to try it because she thought anything homemade could not compete with store bought dessert dip. She finally caved after watching three people go back for seconds, dipped a graham cracker, and her face lit up. She asked if she could take the leftovers home, and I have made it for her birthday every year since.
Serving Suggestions
This dip shines with cold, crisp apple slices and strawberries because the fruit cuts through the richness, but I have also seen it devoured with gluten free pretzels, vanilla wafers, and even spoonfuls eaten straight from the bowl when no one was looking. If you are feeling fancy, serve it in a shallow dish surrounded by a rainbow of dippers, or keep it casual in a tupperware at a picnic.
Storage and Make Ahead Tips
You can make this up to three days ahead and keep it covered tightly in the fridge, which actually helps the flavors meld and makes the chocolate taste even deeper. Before serving, let it sit out for ten to fifteen minutes and give it a quick stir to loosen it back up. If it still feels too thick, beat in a teaspoon of milk at a time until it softens.
Variations and Substitutions
Leaving out the peanut butter makes this nut free and still incredibly fudgy, just add an extra two ounces of cream cheese to keep the texture right. Swapping vanilla for almond extract gives it a subtle marzipan note that pairs beautifully with cherries, and using dark cocoa powder instead of regular turns the flavor richer and slightly less sweet.
- For a mocha twist, dissolve a teaspoon of instant espresso powder in the milk before adding it to the bowl.
- Stir in a tablespoon of Nutella along with the peanut butter for a hazelnut chocolate vibe that tastes like the inside of a fancy truffle.
- Top with crushed gluten free cookies or a drizzle of melted chocolate if you are serving this at a party and want it to look bakery level.
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Pin This dip has become my go to whenever I need something sweet without turning on the oven, and it never fails to make people smile. Keep it in your back pocket for last minute gatherings, movie nights, or just because you deserve a bowl of brownie batter with a spoon.
Recipe Q&A
- → Can I make this dip nut-free?
Yes, simply omit the peanut butter and replace it with an extra 60 grams of cream cheese to maintain the creamy texture.
- → What alternatives can I use for vanilla extract?
Almond extract is a great substitute to add a different flavor twist to the dip.
- → How should I store leftovers?
Keep the dip in an airtight container refrigerated for up to 3 days to preserve freshness.
- → Is this dipped suitable for gluten-free diets?
Yes, all ingredients including the mini chocolate chips are gluten-free. Be sure to serve with gluten-free dippers like fruit or gluten-free crackers.
- → What makes the dip creamy without cooking?
The combination of softened cream cheese, butter, and milk creates a smooth, dippable consistency without any heat required.