Save to Pinterest I made this on a rainy Saturday when I had friends coming over but zero energy for actual baking. The bowl was almost empty before anyone touched the apple slices. Now it shows up at every gathering, and people still ask if I spent hours on it.
The first time I brought this to a potluck, someone asked for the recipe before theyd even finished their strawberry. A kid dipped a pretzel in it, paused, then went back for six more. Thats when I knew this wasnt just another dip.
Ingredients
- Cream cheese, softened: This is your creamy base, so let it sit on the counter for at least thirty minutes or it will turn lumpy no matter how hard you beat it.
- Unsalted butter, softened: Adds richness and helps everything blend into silk, but it needs to be soft enough to dent with your finger.
- Creamy peanut butter: Optional, but it deepens the flavor and makes the texture even more luxurious without tasting obviously nutty.
- Brown sugar: Brings a subtle molasses warmth that white sugar just cant match, like the difference between a brownie and a chocolate cake.
- Powdered sugar: Sweetens without grittiness and keeps the dip smooth and spreadable.
- Vanilla extract: A teaspoon is all you need to make everything smell like a bakery.
- Unsweetened cocoa powder, sifted: Sifting matters here because clumps will ruin the velvety finish, and unsweetened gives you control over sweetness.
- Gluten-free mini chocolate chips: Little bursts of texture that make every bite feel like real batter, just check the label to confirm theyre actually gluten-free.
- Milk: Thins the dip to perfect dippable consistency, and dairy or plant-based both work beautifully.
- Fine sea salt: A quarter teaspoon sharpens the chocolate and balances all that sugar without tasting salty.
Instructions
- Cream the base:
- Beat the cream cheese, butter, and peanut butter together in a large bowl until the mixture is completely smooth with no lumps. This takes about two minutes with a hand mixer, and youll see it go from chunky to fluffy.
- Sweeten it up:
- Add both sugars and the vanilla, then beat until everything is blended and the texture looks lighter. Scrape down the sides of the bowl so nothing gets left behind.
- Add the chocolate:
- Sift the cocoa powder directly into the bowl, add the salt, and mix until the color is even and deep brown. Dont skip the sifting or youll be chasing cocoa clumps forever.
- Adjust the texture:
- Pour in the milk a little at a time, beating after each addition until the dip is creamy and easy to scoop. You want it thick enough to cling to a strawberry but soft enough to spread.
- Fold in the chips:
- Stir the mini chocolate chips in gently with a spatula so they stay whole and distribute evenly. This is when it starts to look like actual brownie batter.
- Serve and enjoy:
- Transfer to a serving bowl, sprinkle a few extra chips on top if you like, and set out with fruit, pretzels, or gluten-free cookies. Watch it disappear.
Save to Pinterest My niece once ate this with a spoon straight from the bowl while everyone else was still setting the table. She looked up, grinned, and said it tastes like the best part of baking. Shes not wrong.
Make It Your Own
If you want to skip the peanut butter for allergy reasons or just because you dont love it, add an extra two ounces of cream cheese to keep the texture rich. Almond extract instead of vanilla gives it a subtle nutty sweetness that pairs beautifully with cherries or raspberries.
Best Dippers
Apple slices and strawberries are classic, but banana coins and pear slices work just as well. Gluten-free pretzels add a salty crunch, and gluten-free graham crackers turn it into a deconstructed smore situation.
Storage and Leftovers
This keeps in the fridge for up to three days in an airtight container, and it actually thickens up a bit as it sits. Let it come to room temperature for about fifteen minutes before serving again so it softens back up.
- Stir it well before serving if it looks separated after chilling.
- You can freeze it for up to a month, but the texture gets slightly grainy when thawed.
- If its too thick after refrigerating, just beat in a tablespoon of milk.
Save to Pinterest This dip has saved me more times than I can count, and it always feels like a small miracle when something this easy tastes this good. I hope it becomes your go-to too.
Recipe FAQs
- → Can I make this dip nut-free?
Yes, simply omit the peanut butter and add extra cream cheese to maintain a creamy texture.
- → What can I use to serve with this dip?
Try fresh fruit slices, gluten-free pretzels, or gluten-free cookies to complement the chocolatey flavors.
- → Is this dip suitable for vegetarians?
Yes, it contains dairy but no meat products, making it vegetarian-friendly.
- → How long can I store leftovers?
Store in an airtight container in the refrigerator for up to three days for best freshness.
- → Can I substitute vanilla extract?
Yes, almond extract provides a delightful twist if you want to vary the flavor.