Skip the bland and boring store-bought options and make this rich, decadent and perfectly sweet Chocolate Cream Cheese Fruit Dip instead.
I hosted some family at our house several weeks ago and, as I’m sure is typical with most foodies, I spent an inordinate amount of time determining the menu. It was an early afternoon event, so I put together a small menu of appetizers and finger foods. It took some finagling to get what I considered to be the perfect balance of sweet and savory, light and heavy, but every dish was a hit, including this Chocolate Cream Cheese Fruit Dip.
Fruit dips, in my opinion, tend to have a bad reputation. A lot of people think of the sickeningly sweet store-bought version. You know the kind I’m talking about: the little tub that’s nearly grainy in texture? There’s nothing wrong with choosing that option in a pinch, but it can’t begin to compare to my Chocolate Cream Cheese Fruit Dip. This stuff is rich — duh, it’s got cream cheese and heavy cream in it — but the unsweetened cocoa powder provides a hint of bitterness that is offset by the sweet fruit. This recipe is perfect for making in advance to lighten your day-of load.
Chocolate Cream Cheese Fruit Dip
1 cup heavy cream
1 1/3 cup powdered sugar
8 oz. cream cheese, softened
1/2 cup unsweetened cocoa powder
1 tbs vanilla extract
Use a mixer to beat the heavy cream until soft peaks form. Add the powdered sugar and beat until the peaks become stiffer. Cut the cream cheese into chunks, add to cream and sugar mixture, and beat just until well-incorporated. Mix in unsweetened cocoa powder and beat to combine. Add vanilla extract and mix 30 seconds more.
Serve with sliced fruit.
- This dip will keep in the fridge for up to five days.
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