Mint Chocolate Chip Dip
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This Mint Chocolate Chip Dip is cool, creamy, lightly minty, and loaded with mini chocolate chips. It tastes like mint chocolate chip ice cream but in a cheesecake dip form. The best part is it takes minutes to make and doesn’t require turning on the oven!
This is the kind of desssert that disappears fast especially at parties. Scatter some graham crackers and vanilla wafers around the dip and watch the magic happen.
Why You’ll Love This Mint Chocolate Chip Dip
- Loaded with chocolate chips
- No bake and ready in minutes
- Great for holidays like St. Patrick’s Day or Christmas
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Cream Cheese – Use full-fat, room temperature cream cheese for the creamiest texture. Make sure it’s at room temperature so it blends easily.
Powdered Sugar – This sweetens the dip while keeping it smooth. Granulated sugar can leave the dip gritty if it isn’t beat into the mixture well enough. You’ll also need more to get the same sweetness that the powdered sugar provides
Mint Extract – a little goes a long way with mint extract.
Whipped Topping – This lightens up the dip and givers it the perfect fluffy texture. Make sure it’s thawed. I often will use 1 cup of heavy cream and 1 to 2 tablespoons of powdered sugar and whip to stiff peaks as a substitute.
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Substitutions and Variations
- Use dark chocolate, milk chocolate, or semi-sweet chocolate chips as a substitute for the mini chocolate chips.
- Add crushed Oreo cookies into the dip for the flavors of a mint chocolate cheesecake.
- Skip the food coloring.
- Substitute the whipping topping with homemade whipped cream using 1 cup of heavy whipping cream and 1 to 2 tablespoons of powdered sugar.
- Drizzle with chocolate syrup or chocolate fudge for a mint chocolate dip.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Mint Chocolate Chip Dip
Step 1: Beat the cream cheese until smooth and creamy.
Step 2: Add powdered sugar, mint extract, and green gel food coloring. Beat until fully combined.
Step 3: Fold in the thawed whipped topping and mini chocolate chips until no white streaks remain.
Step 4: Transfer to a serving bowl and sprinkle with extra chocolate chips. It’s not required, but cover and let the dip chill for at least 30 minutes will make it even better.
What to Serve with Mint Chocolate Chip Dip
- Graham Crackers
- Oreos
- Vanilla Wafers
- Pretzels
- Animal Crackers
How to Store
Store in an airtight container in the refrigerator for up to 4 to 5 days. Give it a quick stir before serving again. I don’t recommend freezing the dip. The consistency of the dip will change after being frozen.
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Mint Chocolate Chip Dip
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Ingredients
- 12 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1/2 teaspoon mint extract
- Green gel food coloring
- 8 ounces whipped topping thawed
- 1/2 cup mini semi-sweet chocolate chips plus 1 – 2 tablespoons for topping
Instructions
- In a large mixing bowl, add the 12 ounces cream cheese and beat using a hand mixer on medium speed until creamy
- Add the 1 cup powdered sugar, 1/2 teaspoon mint extract, and Green gel food coloring. You’ll want the green to be darker than what you want the the final dip to be, because it will lighten when we add the whipped topping. Beat until well combined. Scrape down the sides of the bowl.
- Add the thawed 8 ounces whipped topping and 1/2 cup mini semi-sweet chocolate chips. Fold the mixture together until everything is well combined and there are no white streaks.
- Add to a serving bowl and sprinkle with an additional 1 to 2 tablespoons semi-sweet or mini chocolate chips.
- Serve with cookies, pretzels, graham crackers
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)