Festive Peppermint Dessert Dip (Print Version)
# Ingredients:
→ Main Components
01 -
One 8-ounce package of cream cheese, brought to room temperature
02 -
1 cup powdered sugar
03 -
7-ounce jar of marshmallow fluff
04 -
8 ounces Cool Whip or similar whipped topping, defrosted
05 -
1 teaspoon pure peppermint extract
→ For Color and Garnish
06 -
Red gel food dye
07 -
Candy canes, finely crushed for topping
# Instructions:
01 -
Using a hand mixer or stand mixer, beat together the softened cream cheese and powdered sugar in a medium bowl. Mix on medium speed for about 1-2 minutes until you have a silky-smooth mixture with no lumps remaining.
02 -
Add the marshmallow fluff, defrosted whipped topping, and peppermint extract to your bowl. Beat everything together for another minute or two until well combined and airy. Don't overmix or you'll deflate all that lovely fluffiness!
03 -
Drizzle 5 to 6 drops of red gel food coloring across the mixture in a sweeping motion. Switch to a rubber spatula and gently fold it through to create pretty pink swirls. Add extra drops if you want a deeper pink shade.
04 -
Make sure to scrape down the sides of your bowl so nothing gets left behind. Cover the bowl and pop it in the fridge for at least 30 minutes to set up before serving.
05 -
Right before serving, sprinkle crushed candy cane pieces over the top. This minty dip pairs beautifully with chocolate graham crackers, Oreo cookies, or fresh fruit.
# Notes:
01 -
This fluffy dessert dip makes a wonderful addition to holiday cookie platters and Christmas dessert spreads.
02 -
For best results, make sure your cream cheese is fully softened before you start - this prevents lumps.
03 -
The dip can be made up to 24 hours ahead and kept covered in the refrigerator until party time.