🍬 Candy Cane Marshmallow Dip 🍬
Ingredients
For the Dip
1 (10 oz) bag white chocolate chips (or white baking chips)
1 (7 oz) jar marshmallow creme (such as Jet-Puffed)
1 (4 oz) package cream cheese, softened
½ tsp pure peppermint extract (optional, for extra minty depth)
For the Topping & Serving
6–8 candy canes, finely crushed (about ½ cup)
Optional dippers: graham crackers, vanilla wafers, pretzel rods, apple slices, or shortbread cookies
Instructions
Melt the white chocolate: In a microwave-safe bowl, heat white chocolate chips in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, use a double boiler on the stovetop over low heat.
Blend the base: In a medium mixing bowl, combine the melted white chocolate, marshmallow creme, and softened cream cheese. Using a hand mixer or sturdy spatula, beat until completely smooth and glossy. If using, stir in the peppermint extract—start with ¼ tsp if you prefer a subtle mint note.
Transfer and chill: Spoon the mixture into a serving bowl (a festive holiday dish works beautifully). Cover and refrigerate for at least 30 minutes to firm slightly and enhance flavor melding—though it can be served immediately if needed.
Add the finishing touch: Just before serving, sprinkle the top generously with crushed candy canes for a vibrant red-and-white contrast and a satisfying crunch.
Serve: Arrange your chosen dippers around the bowl and enjoy right away. The dip thickens slightly when chilled but remains luxuriously creamy.
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