GF Smores Dip
Make those summertime feelings stretch into fall when you serve this sweet dip made of all the flavors of a smore! Mini marshmallows, chocolate, and graham cracker dippers are a crowd pleaser.
GF Smores Dip
Ingredients
- 8 oz cream cheese, softened and divided
- 1 c Powdered Sugar, divided
- 3.5 oz marshmallow fluff, about half a standard-sized tub
- 1 c mini marshmallows
- 1/2 c heavy cream
- 1 tsp vanilla
- 3 Tbl cocoa powder
- Gluten-free graham or chocolate cookies for dipping, such as Kinnikinnick
Other Materials Needed:
- three small mixing bowls
- hand mixer
Instructions
Make the Marshmallow Mixture.
Beat Together Ingredients. Using a hand mixer and a small bowl, beat together 4 oz cream cheese, 1/2 c powdered sugar, and the marshmallow fluff on high until smooth, about 1-2 minutes.
Scrape and Add Ingredients. Scrape down the sides of the bowl with a spatula. Add mini marshmallows and gently fold until marshmallows are completely covered. Set aside.
Make the Whipped Cream.
Whip Ingredients. In a second small mixing bowl, whip together the remaining 1/2 c powdered sugar, heavy cream, and vanilla until still peaks form, about 4-5 minutes. Set aside.
Make the Chocolate Mixture.
Blend Ingredients. In a third small mixing bowl, blend together the remaining cream cheese and cocoa powder on high speed until smooth, about 3 minutes.
Combine the chocolate mixture with the whipped cream and blend until completely incorporated, about 2 minutes. Assemble and serve.
Add the marshmallow mixture and chocolate dips to a single serving bowl, alternating between the two mixtures. Use a soon or butter knife to swirl the flavors together.
Serve immediately with gluten free graham or chocolate cookies. Refrigerate leftovers for up to 4 days in a covered bowl.
Adapted from Homemade Hooplah
