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Cream Cheese Chocolate Chip Dip on timber board with crackers
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5 from 3 votes

Cream Cheese Chocolate Chip Dip

Cream Cheese Chocolate Chip Dip is a quick and easy! Using layers with textures, this dip looks impressive but is effortless to make.
Prep Time5 minutes
Total Time5 minutes
Course: dip
Cuisine: Western
Keyword: cream cheese chocolate chip dip
Servings: 12
Calories:
Author: Adrianne

Equipment

  • 1 Serving board
  • 1 Small spoon
  • 1 Cheese knife

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.