Save My cousin showed up to a potluck with a bowl of something dark and glossy, surrounded by strawberries and pretzels. I thought it was frosting. One taste later, I was hooked—it had that fudgy, just-mixed brownie batter flavor without any of the baking. She laughed when I asked for the recipe, saying it took her longer to soften the cream cheese than to actually make it. I've been bringing it to gatherings ever since, and it never lasts more than twenty minutes.
I made this for a birthday party where half the guests were gluten-free, and I watched people go back for seconds without even asking what was in it. One friend dipped a pretzel, then a strawberry, then went straight in with a spoon. By the end of the night, the bowl was scraped clean, and I had three requests for the recipe texted to me before I even got home.
Ingredients
- Cream cheese (230 g, softened): This is the creamy base that holds everything together, so let it sit out for at least 30 minutes or you will end up with lumps no amount of mixing can fix.
- Unsalted butter (60 g, softened): Adds richness and a silky mouthfeel that makes the dip feel more indulgent than it actually is.
- Peanut butter (120 g, creamy, optional): I love the subtle nuttiness it brings, but you can skip it entirely or swap in almond butter if that is your thing.
- Brown sugar (100 g): The molasses notes mimic that deep, caramelized flavor you get in a real brownie, and it dissolves beautifully into the cream cheese.
- Powdered sugar (60 g): Sweetens without adding graininess, and it helps the dip whip up lighter and fluffier.
- Vanilla extract (1 tsp): A must for that warm, baked-good aroma, though almond extract works if you want something a little more unexpected.
- Unsweetened cocoa powder (30 g, sifted): Sifting is not optional unless you enjoy tiny cocoa clumps, and this is what gives the dip its deep chocolate punch.
- Gluten-free mini chocolate chips (60 g): They add bursts of sweetness and a little texture, plus they look great piled on top as garnish.
- Milk (60 ml, dairy or plant-based): Thins the dip just enough to make it scoopable, and you can add more or less depending on how thick you like it.
- Fine sea salt (1/4 tsp): Balances the sweetness and makes the chocolate flavor pop in a way that feels almost magical.
Instructions
- Whip the base:
- In a large mixing bowl, beat the cream cheese, butter, and peanut butter together until the mixture is completely smooth and looks like thick frosting. If you see any lumps, keep beating—they will disappear with a little patience.
- Sweeten it up:
- Add the brown sugar, powdered sugar, and vanilla extract, then beat until everything is fully blended and the mixture lightens in color slightly.
- Fold in the chocolate:
- Sift in the cocoa powder, add the salt, and mix until the dip turns a rich, even brown with no streaks. The sifting step really matters here—it keeps the texture silky.
- Adjust the consistency:
- Gradually pour in the milk while beating, stopping when the dip reaches a creamy, scoopable texture that clings to a spoon without being stiff.
- Finish and serve:
- Fold in the mini chocolate chips with a spatula, then transfer the dip to a serving bowl and scatter a few extra chips on top if you are feeling fancy. Serve it with apple slices, strawberries, gluten-free pretzels, or cookies.
Save The first time I brought this to a family gathering, my niece ate it with graham crackers and declared it better than actual brownies. I did not argue with her, because honestly, she might have been right—it has all the flavor without the wait, and you get to lick the spoon without worrying about raw eggs.
Dippers That Work Best
I have tried this dip with everything from waffle cones to rice cakes, and my favorites are still fresh strawberries and thick-cut apple slices. The fruit contrast keeps it from feeling too heavy, and the sweetness does not compete. Gluten-free pretzels add a salty crunch that makes you keep reaching for more, and if you want to go all in, gluten-free graham crackers or vanilla cookies turn it into an instant dessert board.
Storage and Make-Ahead Tips
This dip holds up beautifully in the fridge for up to three days, though it tends to firm up a bit when cold. Let it sit out for ten minutes before serving, or give it a quick stir to loosen it back up. I have made it the night before parties more times than I can count, and it always tastes just as good the next day—sometimes even better, because the flavors have had time to settle together.
Flavor Twists and Swaps
If you want to skip the peanut butter, just add an extra 60 g of cream cheese and you will still get a rich, creamy base. Almond extract in place of vanilla gives it a slightly nutty, almost marzipan-like edge that works surprisingly well with the chocolate. I have also stirred in a tablespoon of espresso powder once, and it made the chocolate taste deeper and more intense without adding coffee flavor.
- Try stirring in a handful of crushed gluten-free cookies for added texture and sweetness.
- For a lighter version, swap half the cream cheese for Greek yogurt, though it will be tangier and slightly thinner.
- Add a pinch of cinnamon or a splash of almond milk for subtle warmth and creaminess.
Save This dip has become my go-to whenever I need something quick, impressive, and universally loved. It is the kind of recipe that makes people think you spent way more effort than you did, and I have never once been mad about that.
Recipe FAQs
- → What makes this dip gluten-free?
All ingredients, including the mini chocolate chips, are chosen to be gluten-free to ensure safe enjoyment for gluten-sensitive individuals.
- → Can I omit the peanut butter?
Yes, simply skip the peanut butter and add extra cream cheese for a nut-free alternative.
- → How should I serve this dip?
It pairs wonderfully with fruit slices, pretzels, gluten-free cookies, or graham crackers for dipping.
- → How long does it keep?
Store in an airtight container in the refrigerator and consume within three days for best quality.
- → Can I use a plant-based milk?
Absolutely, dairy or plant-based milk both work well to achieve the desired creamy texture.
- → Any tips for flavor variation?
Try swapping vanilla extract for almond extract to add a unique flavor twist.