Marshmallow Fruit Dip
This marshmallow fruit dip comes together in about 10 minutes and tastes like something you’d get at a fancy brunch, but it’s just 3 ingredients: cream cheese, marshmallow creme, and vanilla. I’ve been making it for years and it disappears faster than anything else on the fruit tray!
The one thing that makes or breaks it: your cream cheese needs to be genuinely soft before you start. Not “sat out for 5 minutes” soft. Fully room temperature, which usually takes 30 to 60 minutes on the counter. If it’s even slightly cold, you’ll end up with lumps that don’t beat out no matter how long you mix.
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What you’ll love:
- Only 3 ingredients, no cooking
- Feeds a crowd. One batch serves 10 to 12 as part of a fruit tray
- Make it the night before and it’s actually better the next day
Ingredients:
Cream cheese (16 oz, full fat block): Full fat gives you the richest, creamiest result. Reduced fat works but the dip comes out a little thinner and less stable. Either way, use the block, not the spreadable kind in a tub, which has too much moisture and makes the dip runny.
Marshmallow creme (13 oz jar): Marshmallow creme and marshmallow fluff are the same thing. Different brand names for the same product. Jet-Puffed and Fluff are the two most common. You’ll use the whole large jar.
Vanilla extract (2 teaspoons): Balances the sweetness and gives it a little depth. The dip tastes flat without it.
HOW TO MAKE MARSHMALLOW FRUIT DIP STEP-BY-STEP:
Step 1: Beat softened cream cheese with a hand mixer until completely smooth, about 2 minutes. Run your spatula around the bowl and check for any lumps before moving on, this is the moment to catch them.
Step 2: Add the full jar of marshmallow creme and beat until fluffy and well combined, 1 to 2 minutes. Scrape down the sides as you go.
Step 3: Add vanilla and beat until incorporated.
Step 4: Refrigerate for at least 30 minutes before serving. The chill time firms the dip up slightly so it actually clings to fruit instead of sliding off.
Pro Tip:
Make it the night before. The dip gets noticeably thicker after a few hours in the fridge, which means it actually clings to the fruit instead of sliding off. Day-of dip is good. Next-day dip is better.
Can You Make This the Night Before?
Yes, and I would actually recommend it. The dip gets a little thicker and the flavor settles after a night in the fridge. Make it up to 24 hours ahead and store it covered. Give it a quick stir before serving.
Which Fruits Work Best for Fruit Dip?
Strawberries, grapes, pineapple chunks, and mandarin segments all hold up perfectly and are what I serve most often. Raspberries and blueberries work great too.
Fruits to use carefully: Apple and pear slices work but brown quickly, toss them in a little lemon juice right before serving. Banana slices go soft too fast to be worth including on a tray that will sit out. Watermelon is too watery and makes the dip thin out where it pools.
It’s also really good spooned over pancakes or waffles, my boys discovered this by accident and now I make a double batch whenever I know we’re having a waffle breakfast.
Can I Change the Flavor?
Yes, almond extract, flavored cream cheese, and citrus zest all work well and each changes the dip in a slightly different way.
Storage
Keep the fruit dip in an airtight container in the refrigerator for up to 4 days. Don’t freeze it! The texture breaks down when thawed and doesn’t beat back together well.
Variations Worth Trying
Swap vanilla for almond extract for a slightly different flavor. Strawberry cream cheese in place of plain gives you a pinker dip that works great on a Valentine’s or Easter tray. A tablespoon of orange zest stirred in at the end is really good with pineapple and mango.
Questions About This Recipe:
How do I keep apples from browning?
Toss apple slices in a little lemon juice right before serving. A tablespoon of lemon juice per apple is enough. It won’t make them taste sour, it just slows the oxidation. Don’t do it too far ahead or they go soft.
Can I make this without a mixer?
Yes, if your cream cheese is genuinely room temperature. Beat it vigorously by hand with a wooden spoon or silicone spatula until completely smooth before adding the marshmallow creme. If there are any lumps in the cream cheese before you add the creme, they’ll still be there at the end.
Can I use Cool Whip instead of marshmallow creme?
You can but the result is different. Cool Whip makes a lighter, fluffier dip that’s less sweet and doesn’t hold its shape as well on the fruit. It’s good, just not the same thing. If you want something in between, fold a cup of Cool Whip into the finished marshmallow dip for a mousse-like texture.
How far ahead can I make this?
Up to 24 hours. Make it, cover it, refrigerate it. Give it a quick stir before serving. It will actually be thicker and better than if you serve it right away.
Marshmallow Fruit Dip
Equipment
Ingredients
- 16 ounces cream cheese softened
- 13 ounces marshmallow creme (1 large jar)
- 2 teaspoons vanilla extract
- Assorted fresh fruits for dipping strawberries, pineapple chunks, grapes, etc.
Instructions
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add marshmallow creme and continue beating until well combined and fluffy, about 1-2 minutes more. Scrape down the sides of the bowl as needed.
- Add vanilla extract and beat until fully incorporated.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the dip to firm up slightly.
- Serve chilled with assorted fresh fruit for dipping.
- Store any leftover dip covered in the refrigerator for up to 4 days.
Notes
Nutrition
If you liked this, try my Chocolate Fruit Dip for a richer option, the Yogurt Fruit Dip for something lighter, or the Cool Whip Fruit Dip which is even simpler to throw together.
My boys ask for this at every party we have, I hope your crowd loves it as much as ours does!
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This really is the best!!!!
I love how simple it was to make, but it tasted delicious, and it had my kids devouring so much fruit.
Thank you, Stephanie! Yes, it’s a tasty way to get them to eat fruit, LOL!