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Chocolate Cream Cheese Fruit Dip

Decadent Chocolate Cream Cheese Fruit Dip: A Long and Easy Recipe

This luxurious, rich chocolate fruit dip combines tangy cream cheese and sweet cocoa into an irresistible treat perfect for entertaining or a simple dessert. It's incredibly easy to make (no baking required) and pairs perfectly with fresh fruit and cookies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings (approx. 1 ½ cups total dip)
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Dip
  • 1 8 ounce package cream cheese full-fat, softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • ½ cup unsweetened cocoa powder Dutch-process recommended for richer flavor
  • ¾ cup confectioners’ sugar also known as powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons whole milk or heavy cream optional, for thinning consistency
  • ⅛ teaspoon fine sea salt
For Serving (Suggested Dippers)
  • as desired Fresh fruit such as strawberries, apple slices, grapes, or banana slices
  • as desired Cookies or graham crackers

Equipment

  • Stand mixer or handheld electric mixer
  • Large mixing bowl
  • Fine-mesh Sifter

Method
 

Mixing the Dip
  1. Ensure both the cream cheese and the butter are thoroughly softened to room temperature. This is crucial for achieving a smooth, lump-free dip. If they are cold, the final texture will be grainy. Place the softened cream cheese and the softened butter into the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a handheld electric mixer.
  2. Beat the cream cheese and butter on medium speed for 2 to 3 minutes, scraping down the sides of the bowl periodically. Continue mixing until the mixture is light, fluffy, and completely uniform in color and texture.
  3. In a separate, medium-sized bowl, whisk together the ¾ cup of confectioners’ sugar, the ½ cup of cocoa powder, and the ⅛ teaspoon of salt. Sifting these ingredients together is highly recommended, as it breaks up any clumps in the cocoa powder and prevents dry pockets from forming in the dip.
  4. Reduce the mixer speed to low. Gradually add the sifted cocoa and sugar mixture into the cream cheese and butter mixture, doing so about ½ cup at a time. Mix slowly until all the dry ingredients are just incorporated. Be careful not to overmix at this stage, or the powdered sugar might puff out of the bowl.
  5. Once the dry ingredients are mixed in, stop the mixer and scrape down the sides and the bottom of the bowl thoroughly. Add the 1 teaspoon of vanilla extract. Turn the mixer back on to medium speed and beat for 1 minute until the dip is uniformly chocolate brown and smooth. If the dip appears too thick for dipping, drizzle in the whole milk or heavy cream, 1 tablespoon at a time, mixing until you achieve the desired spreadable consistency.
Chilling and Serving
  1. Transfer the finished chocolate cream cheese dip into an airtight container. Refrigerate the dip for at least 30 minutes before serving. Chilling allows the flavors to meld together fully and helps the dip firm up slightly, which improves its stability and dipping quality.
  2. Spoon the chilled dip into a small serving bowl. Arrange the fresh fruit (toss apple slices in lemon juice to prevent browning) and suggested dippers attractively around the bowl on a platter. Serve immediately.

Notes

Always ensure your cream cheese and butter are perfectly softened. If you skip this step, you will likely end up with small lumps of cream cheese, which will ruin the texture. For a deeper, darker chocolate flavor, use high-quality Dutch-process cocoa powder. This dip can be made up to 2 days ahead of time, covered, and stored in the refrigerator.