The cream cheese is beaten completely smooth first, which is what stops the finished dip being lumpy.
Marshmallow creme and vanilla go in next, with milk added a tablespoon at a time only if the dip is too stiff to scoop.
How to Make It
Cream cheese beaten
Beat the softened cream cheese until completely smooth.
Creme folded in
Beat in the marshmallow creme and vanilla until fluffy. Add milk 1 tablespoon at a time only if needed to reach a thick dipping consistency.
Chilled
Transfer to a serving bowl and chill 15 minutes.
Served with fruit
Serve cold with the strawberries, apple slices, grapes and pineapple chunks arranged around the bowl.
Four Steps to a Smooth Dip
The order matters more than the timing.
Smooth
Softened cream cheese beaten alone until completely smooth.
Sweeten
Marshmallow creme and vanilla beaten in until fluffy.
Loosen
Milk added a tablespoon at a time, only if needed.
Chill15 minutes
Transferred to a bowl and refrigerated.
Ingredient Notes
- Cream cheese
- Eight ounces, softened to room temperature.
- Marshmallow creme
- One 7-ounce jar.
- Milk
- Up to two tablespoons, only if needed.
Success Tips
- Let the cream cheese soften fully before beating.
- Scrape the bowl down twice so no lumps hide at the bottom.
- Keep the dip cold until it goes on the table.
Why This Recipe Works
- Beating the cream cheese alone first removes every lump.
- Marshmallow creme sweetens and lightens without thinning.
- Adding milk sparingly keeps the dip thick enough to cling to fruit.
- Fifteen minutes in the fridge firms it for serving.
Serving Ideas
Serve cold in a bowl surrounded by strawberries, apple slices, grapes and pineapple.
Storage and Reheating
Refrigerate
Refrigerate airtight up to 3 days.
Frequently Asked Questions
How thick should it be?
Thick enough to hold soft peaks and cling to a piece of fruit.
How long does it keep?
Airtight in the fridge for up to 3 days.
