Hot Cocoa Dip

This easy Hot Cocoa Dip combines rich hot chocolate mix, fluffy marshmallow cream, cream cheese, and Cool Whip into a sweet no-bake dessert perfect for dipping cookies, pretzels, and fruit.

Prep Time10

Chill Time1

Total Time1 10

Servings:

Calories: 176kcal

Author: Karin and Ken

Ingredients

4 oz full-fat cream cheese softened
7 oz marshmallow fluff 1 jar
½ cup dry hot cocoa mix
8 oz Cool Whip thawed

Optional Garnishes

For Serving

Graham crackers
Pretzels
Strawberries
Vanilla wafers
Cookies or other favorite dippers

Instructions

Make the Hot Cocoa Dip. Beat the softened cream cheese until smooth. Add the marshmallow fluff and hot chocolate mix, beating on low speed until combined. Gently fold in the thawed Cool Whip until light and fluffy.
Chill and Serve. Transfer to a serving bowl, cover, and refrigerate for 45–60 minutes until slightly firm but scoopable. Garnish with mini marshmallows, chocolate chips, or sprinkles, if desired, and serve with your favorite dippers.

Notes

Cream Cheese: Use full-fat cream cheese and soften it completely. We tested 4 oz and it gave the best balance of body and flavor.
Hot Chocolate Mix: Use a good-quality dry instant mix, not unsweetened cocoa powder. Packet sizes vary, so measure ½ cup.
Cool Whip: Fold it in gently. Beating it makes the dip less fluffy.
Less Sweet: Use 6 oz marshmallow fluff.
Chilling: Chill 45 to 60 minutes for a dip that is firm enough to scoop.
Make Ahead: Prepare up to 24 hours ahead. It will be slightly firmer, so stir gently and add garnishes just before serving.
Storage: Refrigerate covered for up to 3 days. It’s best within 2 days. Do not freeze.
Dippers: Graham crackers, pretzels, vanilla wafers, strawberries, and other cookies.

Nutrition