Save to Pinterest I whipped this up on a rainy Saturday when I had a chocolate craving but zero patience for baking. My niece wandered into the kitchen, saw me beating cream cheese and cocoa together, and asked if I was making frosting. When I told her it was brownie batter you could actually eat, her eyes went wide. We ended up sitting at the counter with a bowl of strawberries, dipping and laughing, and I realized I'd stumbled onto something that felt a little indulgent and a lot like comfort.
The first time I brought this to a potluck, I set it out quietly next to a fruit platter. Within twenty minutes, people were hovering around it, double-dipping apple slices and asking for the recipe. One friend admitted she thought it was store-bought until she tasted the fresh vanilla and realized it had that homemade warmth. I've made it for movie nights, last-minute desserts, and once as a birthday surprise for someone who couldn't have gluten, and it always disappears faster than I expect.
Ingredients
- Cream cheese: Softened to room temperature, it blends smoothly and gives the dip its luscious body without any lumps.
- Unsalted butter: Adds richness and helps the dip feel silky on your tongue, almost like mousse.
- Peanut butter: Optional, but it deepens the flavor and makes the dip taste like a Reese's brownie hybrid.
- Brown sugar: Brings a hint of molasses sweetness that balances the cocoa's bitterness.
- Powdered sugar: Dissolves instantly and keeps the texture velvety instead of grainy.
- Vanilla extract: A splash brightens everything and makes the chocolate taste rounder.
- Unsweetened cocoa powder: Sift it to avoid clumps, it's the soul of the brownie flavor.
- Gluten-free mini chocolate chips: Folded in at the end for little bursts of sweetness and texture.
- Milk: Thins the dip to the perfect dippable consistency, use dairy or plant-based as you like.
- Fine sea salt: Just a pinch cuts the sweetness and makes the chocolate pop.
Instructions
- Cream the base:
- Beat the cream cheese, butter, and peanut butter together until the mixture is smooth and pillowy. You want no streaks, just a pale, creamy cloud.
- Sweeten it up:
- Add the brown sugar, powdered sugar, and vanilla, then beat until everything melds into a sweet, fragrant base. Taste it now and you'll already want to dive in.
- Fold in the cocoa:
- Sift the cocoa powder over the mixture and add the salt, then mix until the color turns deep and chocolatey. The kitchen will start to smell like a bakery.
- Adjust the texture:
- Gradually pour in the milk while beating, stopping when the dip is thick but scoopable. You want it to cling to a strawberry without sliding off.
- Add the chips:
- Gently fold in the mini chocolate chips with a spatula. They'll speckle the dip and give every bite a little surprise.
- Serve and enjoy:
- Transfer to a pretty bowl, scatter a few extra chips on top, and set out your dippers. Watch it vanish.
Save to Pinterest One evening, my sister came over feeling burnt out from work. I handed her a spoon and the bowl of this dip, still cool from the fridge, and she sighed in relief after the first bite. We didn't talk much, just sat there dipping pretzels and strawberries, and somehow that quiet chocolate moment said more than words could. It's funny how something this simple can feel like a hug.
Making It Your Own
If you want to skip the peanut butter for a nut-free version, just add an extra two ounces of cream cheese to keep the body rich and smooth. I've also swapped vanilla for almond extract when I wanted a subtle marzipan vibe, and it tasted like a European bakery in a bowl. You can even stir in a tablespoon of espresso powder to amplify the chocolate and give it a grown-up edge.
Best Dippers to Serve
Apple slices and strawberries are my go-to because their freshness cuts through the richness, but gluten-free pretzels add a salty crunch that's addictive. I've seen people use gluten-free graham crackers, banana slices, and even rice cakes. One friend brought gluten-free biscotti to dip, and it felt like dessert at an Italian café.
Storage and Leftovers
This dip keeps beautifully in an airtight container in the fridge for up to three days, though I've rarely seen it last that long. When you pull it out cold, it firms up a bit, so let it sit at room temperature for ten minutes before serving to bring back that creamy, spreadable texture. I've even eaten it straight from the container with a spoon at midnight, no judgment.
- Let it come to room temp before serving for the silkiest texture.
- If it thickens too much in the fridge, stir in a teaspoon of milk to loosen it.
- Double-check your chocolate chips and cocoa are certified gluten-free if serving someone with celiac.
Save to Pinterest This dip has become my secret weapon for unexpected guests and lazy weekends alike. It tastes like you spent hours baking, but you and I both know the truth, and that's the best kind of kitchen magic.
Recipe FAQs
- → What ingredients make this dip creamy?
The combination of cream cheese, softened butter, and peanut butter creates a smooth and creamy texture.
- → Can I make this dip nut-free?
Yes, simply omit the peanut butter and add extra cream cheese for richness.
- → What is the best way to serve this dip?
Serve chilled with fruit slices, gluten-free graham crackers, pretzels, or cookies for dipping.
- → How should leftover dip be stored?
Keep leftovers in an airtight container in the refrigerator for up to three days.
- → Can I substitute almond extract for vanilla?
Yes, almond extract offers a delightful flavor variation that complements the chocolate and peanut butter notes.