Hot Chocolate Marshmallow Dip (No Bake)

Hot Chocolate Marshmallow Dip

Hot chocolate mix and marshmallow crème give this no-bake dip its cocoa-and-marshmallow flavor. Cream cheese gives it body, while folded-in whipped topping keeps it light. The dip should be thick enough to hold soft swirls in a mug or small crock, rather than pour like a sauce.

Serve it as soon as it’s mixed, or chill it briefly for a cooler, firmer dip. Add the mini marshmallows, cocoa dusting, and graham cracker just before serving so the topping stays fresh.

Ingredients for Hot Chocolate Marshmallow Dip

• 8 ounces cream cheese, softened (225g)
• 7 ounces marshmallow crème or fluff (about 1 cup; 200g)
• 1/3 cup hot chocolate mix (35g)
• 1 cup frozen whipped topping, thawed and cold (60g)
• 1/2 cup mini marshmallows, for topping (25g)
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 graham cracker for the rim, plus more for dipping

Homemade whipped cream can replace the whipped topping, though the dip may be softer.

How to Make Hot Chocolate Marshmallow Dip

1. Beat the cream cheese: In a medium bowl, beat the softened cream cheese with an electric mixer for 1 to 2 minutes. Scrape the bowl and continue until no firm lumps remain; they are harder to smooth out once the other ingredients are added.
2. Mix in the flavor base: Beat in the marshmallow crème. Add the hot chocolate mix gradually at low speed, scraping the bowl as needed. Mixing slowly keeps the powder from puffing out and helps prevent dry pockets. The mixture should be evenly cocoa-colored.
3. Fold in the whipped topping: Use a spatula to fold in the thawed whipped topping until no large white streaks remain. Stop once combined so the dip stays airy and holds soft swirls.
4. Transfer and, if desired, chill: Spoon the dip into a wide, shallow handled mug or small crock, leaving swirls on the surface. Serve right away, or cover and refrigerate for 20 to 30 minutes if you prefer it cooler and firmer. Chilling is optional.
5. Finish and serve: Just before serving, dust lightly with cocoa powder and scatter the mini marshmallows on top. Tuck a graham cracker into the dip near the rim and set out more dippers alongside.

What to Serve with the Dip

Graham crackers are a natural choice, but vanilla wafers, plain cookies, pretzels, and strawberries also work well. Arrange them around the mug or crock so the swirled, marshmallow-topped dip remains easy to reach.

For another no-bake chocolate treat with marshmallow, try these Christmas Rocky Road Bars.

How to Store Hot Chocolate Marshmallow Dip

Cover leftover dip or transfer it to an airtight container and refrigerate. For the best texture and appearance, serve it fresh or within a day or two. If making it ahead, leave off the cocoa and mini marshmallows until serving; marshmallows can become sticky against the moist dip.

Serve the dip cool or chilled rather than reheating it. Freezing is not recommended because thawing may change its texture.

Nutrition

Approximate nutrition per serving, based on 1/8 of the dip (about 1/4 cup), excluding graham crackers and other dippers: 220 calories, 2g protein, 11g fat, and 28g carbohydrates. Per 100g: approximately 315 calories, 3g protein, 17g fat, and 38g carbohydrates. Values vary by brand.