Pin It My sister brought this dip to a summer potluck, and I watched people abandon every other dessert on that table. She'd made it on a whim, honestly—no fancy recipe, just cream cheese and cocoa powder stirred together in her kitchen at 4 p.m. The moment someone's strawberry touched that smooth, fudgy base, I understood why nobody was leaving that bowl alone. Now whenever I need something that feels indulgent but takes ten minutes, this is my answer.
I made this for my friend's book club last winter, and it sat on the coffee table while everyone debated their latest read. Nobody touched it for the first twenty minutes, and then someone tried it, and suddenly the conversation stopped. By the end of the night, I was scraping the bottom of the bowl with apple slices while they asked me to make it again for next month.
Ingredients
- Cream cheese: This is your foundation—soft and spreadable, it creates that fudgy texture that makes people think you used actual brownie batter.
- Unsalted butter: Adds richness without overwhelming the chocolate flavor, and it keeps the dip from tasting too dense.
- Creamy peanut butter: Optional, but it adds a depth that makes people pause and ask what's in this, and it's worth that moment.
- Brown sugar: Brings molasses notes that taste like real brownies, not just sweet chocolate.
- Powdered sugar: Works with brown sugar to create the right texture and sweetness balance.
- Vanilla extract: A small amount makes everything taste more intentional.
- Unsweetened cocoa powder: Sift it to avoid lumps—I learned this the hard way with a grainy first attempt.
- Gluten-free mini chocolate chips: They fold in without melting, giving you little bursts of chocolate in every spoonful.
- Milk: Use what you have—dairy, almond, oat—it just controls the consistency.
- Sea salt: A tiny pinch wakes up the chocolate flavor.
Instructions
- Beat the base smooth:
- In a large bowl, beat cream cheese, butter, and peanut butter (if using) until there are no lumps and everything looks pale and fluffy. You'll know it's ready when you stop seeing streaks.
- Add the sugars and vanilla:
- Mix in brown sugar, powdered sugar, and vanilla extract, beating until the whole mixture looks light and combined. It should smell like brownie batter already.
- Sift in the chocolate:
- Add cocoa powder and salt, mixing slowly at first so the powder doesn't fly everywhere, then beat until the color is even and deep.
- Add milk gradually:
- Pour milk in a little at a time, mixing between additions until the dip reaches the consistency you want—thick enough to hold a dip shape, but creamy enough that it spreads easily.
- Fold in the chocolate chips:
- Use a spatula to gently fold the mini chocolate chips into the mixture so they stay whole and scattered throughout.
- Transfer and serve:
- Scoop everything into a serving bowl, garnish with extra chips if you're feeling fancy, and surround it with whatever dippers you have—fruit, pretzels, cookies, whatever.
Pin It My nephew dipped a pretzel in this and declared it better than actual brownies, which felt like a small victory in the kitchen. That's when I realized this dip does something special—it captures the fun of brownie batter without the commitment of baking, and somehow that makes people happier.
The Gluten-Free Swap That Actually Works
I used to think gluten-free desserts meant compromise, but this dip proves otherwise. The cocoa powder and cream cheese base don't need wheat flour to taste rich and satisfying. You're building flavor on chocolate and butter and a little salt, which is honest cooking—no hiding behind flour, no tricks, just good ingredients doing their job.
What to Dip and Why
Fresh strawberries are the classic pairing because their tartness cuts through the richness and makes you want another bite. But I've also dunked apple slices, pretzel rods, and even gluten-free cookies, and everything works because the dip is forgiving and bold enough to stand up to almost any dipper. The sweet ones taste better, but salty ones create an interesting contrast that keeps things interesting.
Storage and Make-Ahead Wisdom
This dip actually tastes better the next day when the flavors have settled together and the chocolate chips soften just slightly. Store it covered in the refrigerator for up to three days, and if it gets too firm, let it sit out for ten minutes or stir in a splash of milk to loosen it again. You can make it the morning of a party and forget about it until guests arrive, which is the kind of calm energy I'm always chasing in the kitchen.
- Keep it in an airtight container so it doesn't absorb fridge smells.
- If you're nut-free, swap the peanut butter for extra cream cheese and the dip stays equally rich.
- Leftovers are perfect for straight-up eating with a spoon when you open the fridge at midnight.
Pin It This dip reminds me why sometimes the best desserts are the simplest ones—the ones that make people slow down and enjoy the moment instead of rushing through another slice of cake. Make it once, and it'll probably end up on every potluck and party list you're invited to.
Recipe FAQ
- → Can I make this dip nut-free?
Yes, omit the peanut butter and add extra cream cheese to keep the texture creamy without nuts.
- → What types of milk work best in the dip?
Both dairy and plant-based milk varieties can be used to adjust creaminess to your preference.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- → What are some good dippers for this spread?
Fresh fruit slices, pretzels, and gluten-free cookies or crackers pair wonderfully with this dip.
- → Can I substitute vanilla extract?
Almond extract can be used instead for a unique flavor twist.