Cream Cheese Chocolate Chip Dip is quick and easy to make! Using layers to create textures that contrast with yum every step, this is a recipe that you will try and then make again and again! Cream cheese and chocolate chip dip is texturally perfect, super simple and seriously delicious.
I have summarised the reasons why I know you will love this dip in the points below:
- Super fast: it will take less than 5 minutes from the get go to bring this together.
- Super easy: there is no baking, no waiting for anything to combine and no labour intensive steps involved in the recipe.
- Dip or dessert: you decide! You have the option of serving this as a starter or dessert, it is versatile and will lend itself to each occasion with effortless style.
- Supermarket ingredients: each ingredient has been chosen in the recipe development along the way for them to be ingredients that Woolies, Walmart, Tesco or your local supermarket all have in stock all the time. No need to pop off to a specialty store or drive for hours around town to get the ingredients you need.
- Last minute no worries: if you are an organised person and someone drops in unexpectedly this can put a spanner in your works! But with these ingredients in the fridge and pantry, you can be good to go without tearing your hair out.
- Taste and texture: I have been deliberate about choosing ingredients that pair well yet offer individual textures at the same time. This means you get a little crunch, a little softness and a whole lot of yum!
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements.
As you can see, the recipe calls for:
- Cream cheese: it is best to use a block for this, not a spreadable tub. The main reason is that the tub is looks half the size of the block, even when they weigh the same amount! I also think it presents better when using the block than a tub with sauce poured over the top.
- Chocolate sauce: I use the sauce that is store bought in the ice cream toppings section of the store. It has a long shelf life and makes for not having to start for scratch for this ingredient!
- Crushed nuts: I use crushed peanuts. I like their size and texture. They will be labelled as such or called 'granulated nuts'. Something small here is better than large as we already have the chocolate chips for another later.
- Chocolate chips: my preference is milk chocolate chips, however when you read my substitutions and variations, you will see that you have the option to use dark or milk. The have a great texture, and are firm, but oh so good!
- Strawberries: I love using these as the final layer on top of the dip. They pop with colour, can be super cheap when in season and bring a fresh, vibrant sweet taste to the recipe!
Top Tip: the chocolate sauce is the one that doesn't set. Something to be aware of so that you don't get a 'hard set' or 'ice magic' sauce which won't allow for dipping and spreading.
Here are the step by step instructions to make the recipe. Start by grabbing the cream cheese out and tearing off the packing. We don't need this, so you can discard it.
- Place cream cheese onto serving board (Photo 1)
- Top with chocolate sauce (Photo 2)
- Add crushed nuts (Photo 3)
- Then add chocolate chips (Photo 4)
How to Make Cream Cheese Chocolate Chip Dip
To make the dip, start by getting the cream cheese from the fridge. Tear off the cardboard box, then peel and unfold foil layer (discard).
Place the cream cheese onto the plate or board that you will serve it on.
Use a spoon to dollop the chocolate sauce onto the top of the cream cheese, then flip the spoon over and spread the sauce into a layer.
Sprinkle the crushed nuts onto the chocolate sauce and then spread the chocolate chips out over the top.
- Add chopped strawberries on top of the chocolate chips (Photo 5)
Spread the chopped strawberry pieces on top of the chocolate chips. Work gently so that the sauce doesn't fully flow down the sides of the dip (press lightly).
- Place crackers around the edges of the dip (Photo 6)
Once the dip is complete with the strawberries finishing the layers, spread the crackers around the sides, slightly off set so they don't sit in any chocolate sauce as it spreads.
To serve your dip, you have the option of using crackers, chips or Mini Pancakes for something different!
A cheese knife is highly recommended, as this is a dip that is best 'spread' as opposed to 'dipped'.
The cream cheese is firm and if you go diving in with cracker in hand, you are likely to have a mid dip break off whereas using the cheese knife will avoid this issue.
You may find that with the toppings used on the dip, you have a little bit left over. These are excellent to pop in small bowls around the sides of your dip platter as then the eaters can spread the dip onto their cracker and then fully load it with these additional extras.
Then all you need to do is sit back, relax, enjoy sometime with guests or family and friends as the dip becomes the new talk of the town!
Other that the pretty presentation of the dip, you will find that the 2st bite delivers so much yum! In the form of the softness of the cheese, the sweet sticky chocolate sauce, the firm bites of chocolate, crunchy nuts and fresh delicious strawberries piled on top! You will return to it again and again as a simply, yet impressive recipe that works to tick your easy and fast with no hassle boxes!
How to Guide
How to Store
This is a no bake dip that comes together easily. It is best made moments prior to serving.
Leftovers can be stored in a sealed air tight container or on a plate with cling wrap in the fridge for up to 2 days.
It is not recommend to heat the dip or to freeze it (before or after making).
Substitutions and Variations
Here are my options for you to consider to ensure my recipe works with you preferences as you wish. You might like to try:
- Using dark chocolate chips or white chocolate chips instead of milk.
- Trying caramel sauce or strawberry sauce instead of chocolate.
- Using raspberries on top of the dip in place of the strawberries.
- Using chopped pistachios in place of the crushed nuts.
- Trying hundreds and thousands (sprinkles) in place of the nuts.
Frequently Asked Questions
What is cream cheese dip made of?
This cream cheese dip is made with a 250 gram/ 8 oz block of cream cheese. It is then layered with chocolate sauce, crushed nuts, chocolate chips and strawberries.
What goes good with cream cheese?
5 excellent ways to serve cream cheese are:
- On bagels as a spread.
- As a sandwich ingredient.
- For making desserts.
- As part of a pasta sauce.
- In cheesecake.
How do you melt cream cheese?
Cream cheese will start to naturally soften when removed from the fridge and left at room temperature.
To melt the cheese for use in a pasta sauce, it can be heated in the microwave or for you in a cheesecake, combined with other ingredients and baked or blended to form a no bake cheesecake.
How long is homemade dip good for?
Leftovers of the dip will be good for 2 days.
Provided they are stored in a sealed, air tight container or on a plate with cling wrap.
More Easy Dip Recipes
If dips are your think and you want some more to call your name, here are some more options I think you will love:
- Cream Cheese Onion Dip
- Chili Cream Cheese Dip
- Cream Cheese Spinach Dip
- Gherkin Dip
- Cream Cheese Salsa Dip
- Corn Dip with Cream Cheese
It's time to get your chocolate chip dip on my friend and I assure you, it goes down a treat!
PIN and save the recipe for later!
Cream Cheese Chocolate Chip Dip
- 1 Serving board
- 1 Small spoon
- 1 Cheese knife
- 250 grams/8 ox block cream cheese Note 1
- ¼ cup chocolate sauce Note 2
- 2 tbs milk chocolate chips Note 3
- 2 tbs crushed nuts
- 3 strawberries rinsed, tops trimmed, chopped into small pieces
- Cream cheese: grab the cream cheese out of the fridge, undo the cardboard box, tear off the foil and place the cheese in the centre of a serving platter.
- Chocolate sauce: use a spoon and dollop the chocolate sauce onto the top of the cream cheese. Flip the spoon over and use the back of that to gently spread the sauce into a layer.
- Crushed nuts: sprinkle the crushed nuts over the top of the chocolate sauce to provide a layer of contrasting texture.
- Chocolate chips: sprinkle the chocolate chips over the top of the crushed nuts so that they form their own layer on top.
- Strawberries: pick up the strawberries pieces and drop them delicately on top of the chocolate chops. Doing so gently will ensure that the weight won't force all of the sauce down the sides of the block of cream cheese.
- Serve and enjoy: pop some crackers around the edges of the dip, slightly out of reach of any chocolate sauce. Place a cheese knife at the top of the dip to serve.
- Note 1 - Cream cheese: you will easily be able to get this at Walmart, Tesco, Aldi, Coles or Woolies etc. The blocks range from 225 grams to 250 grams which is really 'same, same'. So grab one and the one you get will be perfect. The block has more surface are for the toppings than the small tubs do, so avoid those and seek out the rectangle.
- Note 2 - Chocolate sauce: I use the chocolate sauce that is for ice creams and sundaes. It is budget friendly and has a reasonably long shelf life.
- Note 3 - Chocolate Chips: the ones used for the recipe and shown in the photos throughout the post are milk flavoured. You can use dark or white chocolate chips if you wish to.
- Note 4 - Strawberries: I recommend rinsing these, trimming the tops off and chopping them into small rough pieces, about the same size as an individual chocolate chip.