Chocolate Fruit Dip

Chocolate Fruit Dip tastes like a heavenly chocolate cheesecake. It's the perfect sweet appetizer or dessert when served with cookies and fruit.

Why this recipe works:

Of all the cream cheese fruit dip recipes, this one might be my favorite. Whether you think of it as an appetizer or a dessert recipe, everyone will agree it's delicious!

• This fruit dip is quick and easy to make
• It tastes like chocolate cheesecake
• This recipe has double the chocolate because it uses both melted chocolate and cocoa powder
• Chocolate fruit dip is always a hit at parties or potlucks

Ingredients you will need:

• cream cheese
• heavy whipping cream
• powdered sugar
• cocoa powder
• chocolate chips
• vanilla extract

Here's how to make it:

1. First step is to melt the chocolate chips. You can do this over a double boiler, but I find it easiest to simply melt in the microwave at 50% power in 1 minute increments, stirring after each minute, until they are melted and smooth.
2. The melted chocolate gets combined with the rest of the ingredients and blended together using an electric mixer. That's it!

Recipe tips:

• This chocolate fruit dip is rather thick, especially if served colder than room temperature, so you'll need to serve it with a strong cookie that can put up a fight, like a biscotti, and if serving with soft fruit like strawberries and raspberries, your best bet is to serve it with a spreader.
• Be sure the cream cheese is softened before you mix it. You can do this by leaving out on the counter for at least an hour, or you can microwave at low power for about 30 seconds.
• Be sure to mix very slowly at first to avoid having all of the powdered sugar and cocoa powder fly out of the bowl.
• Any kind of chocolate chip will work, so whether you choose milk, dark, or semi-sweet chocolate is a matter of preference.

Related recipes:

Sweet cream cheese fruit dips are always a favorite snack or party appetizer. Here are some of my favorites.

• Pumpkin Fruit Dip
• Cheesecake Fruit Dip
• Cranberry Fruit Dip
• Peanut Butter Dip
• Lemon Cheesecake Fruit Dip
• Chocolate Chip Cookie Dough Dip

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

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Chocolate Fruit Dip

 Chocolate Fruit Dip tastes like a heavenly chocolate cheesecake. It's the perfect sweet appetizer or dessert when served with cookies and fruit.

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RECIPE VIDEO WILL AUTOPLAY

Course: Appetizer, Dessert

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Hover to scale: 12 servings

Author: Krissy Allori

Ingredients

• ▢ 8 ounces cream cheese (softened)
• ▢ 2 cups heavy cream
• ▢ ⅔ cup powdered sugar
• ▢ ⅓ cup cocoa powder
• ▢ ½ cup chocolate chips (melted)
• ▢ 2 teaspoons vanilla

Instructions

• To melt the chocolate chips, microwave using 50% power in 1 minute increments, stirring after each minute, until melted and smooth.
• To make fruit dip, combine all ingredients. Mix together until smooth using electric hand mixer or stand mixer with paddle attachment.
• Serve with your favorite cookies and/or fruit.

Notes

• This chocolate fruit dip is rather thick, especially if served colder than room temperature, so you'll need to serve it with a strong cookie that can put up a fight, like a biscotti, and if serving with soft fruit like strawberries and raspberries, your best bet is to serve it with a spreader.
• Be sure the cream cheese is softened before you mix it. You can do this by leaving out on the counter for at least an hour, or you can microwave at low power for about 30 seconds.
• Be sure to mix very slowly at first to avoid having all of the powdered sugar and cocoa powder fly out of the bowl.
• Any kind of chocolate chip will work, so whether you choose milk, dark, or semi-sweet chocolate is a matter of preference.

NUTRITION INFORMATION

Calories: 272kcal | Carbohydrates: 15g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 81mg | Potassium: 92mg | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.5mg

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This recipe was originally published in October 2014 and has been updated with helpful information and recipe tips. Don't worry - the recipe hasn't changed!