Hot Cocoa Dip
Hot Cocoa Dip is the easiest way to bring wintertime joy to your snack table without turning on the stove. It’s creamy, chocolatey, and perfect for dipping your favorite cookies, grahams, or apple slices. Whether you’re planning a holiday party or a movie night, this dip is sure to be the star of the snack spread.
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I love making this one when I’m short on time but still want to serve something special. It only takes about 5 minutes to whip up, and it always gets rave reviews. The combo of Cool Whip, cream cheese, and hot cocoa mix is just dreamy, think whipped hot chocolate in dip form!
If you love easy desserts like this one, be sure to check out my Peanut Butter Chocolate Chip Dip, Strawberry Pretzel Dip, and Red Velvet Cake Dip. They’re just as quick and irresistible!
Why You’ll Love This Recipe
- No baking required: Comes together in minutes with zero oven time.
- Crowd pleaser: Everyone loves a good dip, especially one that tastes like hot cocoa!
- Make-ahead friendly: Whip it up a few hours in advance and chill until serving.
- Versatile dippers: Pairs perfectly with sweet or crisp snacks.
Ingredients
Hot Cocoa Dip
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Rubber Spatula
- Serving Bowl
Ingredients
- 1 cup Cool Whip thawed
- ⅓ cup hot cocoa mix
- 2 ounces cream cheese softened
- ¼ teaspoon vanilla extract optional
- Marshmallow bits for topping
- Shaved chocolate for topping
- Dippers: cookies graham crackers, sliced apples
Instructions
- In a medium bowl, beat the softened cream cheese until smooth.
- Fold in the Cool Whip and hot cocoa mix until fully combined. Add vanilla if using. The dip should be thick and spoonable.
- Transfer the mixture to a serving bowl.
- Top with marshmallow bits and shaved chocolate.
- Serve with cookies, graham crackers, or sliced apples for dipping.
Notes
- Let the cream cheese sit on the counter for a bit so it blends smoothly with the Cool Whip. Cold cream cheese makes the dip lumpy.
- If the dip feels a little too thick, stir in a splash of milk until it reaches the texture you like.
- Pop the dip in the fridge for 20 to 30 minutes before serving if you want it even fluffier.
- Different brands of hot cocoa mix vary in sweetness, so taste and adjust if you want it sweeter or more chocolatey.
- I used a serving size of two tablespoons for the nutritional facts.
Storage
- Storage: Keep the dip in an airtight container in the fridge for up to 3 days.
- Freezing: I don’t recommend freezing this one. The texture gets grainy and watery once it thaws.
- Reheating: No real reheating needed. If it firms up too much in the fridge, just let it sit on the counter for 10 minutes and give it a quick stir.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Let the cream cheese soften at room temp for easy mixing.
- Gently fold in the Cool Whip to keep the dip fluffy.
- Use a hand mixer for super smooth texture.
- Chill the dip for 30 minutes if you want it a bit firmer.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can make it a few hours in advance and store it in the fridge until ready to serve.
Any kind you like! Regular, dark chocolate, or even flavored ones all work great.
You can, but it might not hold its shape as well over time. If using homemade, serve the dip soon after making. Or stabilize your homemade whipped cream.
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