My Andes mint chocolate chip dip is cool, creamy, and delicious. A combination of cream cheese, marshmallow creme, whipped topping, mint, chocolate chips, and of course Andes Mint candy come together to make an irresistible dessert dip that is perfect for holidays or any occasion.

If you love mint chocolate chip, then this Andes mint chocolate chip dip is going to be your new favorite sweet treat. The best part is that it can be made in minutes.

After making this Andes pretzel bark, I knew I wanted to make another mint chocolate chip dessert. I decided to take the base of my easy cream cheese fruit dip and turn it into this delicious mint dip.

This dessert dip has been a huge hit at my holiday gatherings, and the kids always love the green color. I like serving it with things like pretzels, fruit, and cookies for an easy dessert or snack.

Be sure to check out some of my other favorite dessert dips like this apple pie dip, chocolate chip cheesecake dip, and toffee apple dip.

Why you’ll love this recipe

• Fast and simple to make. You can make this easy no bake dessert in about 10 minutes.
• Great mint chocolate chip flavor. If you like mint chocolate chip, you will love this subtle mint flavor.
• Festive color. You can adjust the amount of green color perfect for St. Patricks Day, Christmas, and more.

Ingredients

It takes just a few ingredients to make this simple mint dip recipe.

• Cream cheese: Softened cream cheese is the base of this dip.
• Marshmallow creme: Adds a delicious, fluffy texture.
• Whipped topping: Thawed whipped topping adds cool, creaminess to the dip.
• Mint extract: Use a very small amount to enhance the mint flavor. Make sure to use mint extract, not peppermint.
• Green food coloring: This is optional. I like using just a little for a festive, green color.
• Andes mints: Chopped Andes mints give this dip great mint chocolate flavor.
• Mini chocolate chips: Perfect for the mint chocolate chip flavor.

How to make Andes mint chocolate chip dip

Scroll to the bottom for the full instructions on how to make this mint chocolate chip dip.

1. Place softened cream cheese in a mixing bowl. Mix until creamy.
2. Add in the marshmallow creme, mint extract, and green food coloring.

3. Add in the whipped topping and stir until combined.

4. Stir in the mini chocolate chips and chopped Andes Mints.
5. Serve immediately or cover and refrigerate.

Heather’s recipe tips

• Soften the cream cheese. Make sure to soften the cream cheese to room temperature and use an electric mixer to get it nice and creamy.
• Be very careful with the mint extract. Make sure to use just a very little bit, I recommend an eighth of a teaspoon. You can even leave it out and just have the mint flavor from the Andes candy if you prefer.
• Fold in the whipped topping. Make sure to fold in the whipped topping with a spatula. Don’t use the mixer for this step.

Variations

You can adjust the ingredients to make different variations of this Andes Mint dip. Here are a few suggestions.

• Peppermint bark. Substitute the Andes mints with crumbled peppermint bark.
• Thin mint dip. Add in some crushed Thin mints cookies.
• Marshmallows. Stir in some mini marshmallows for added texture.

Storage instructions

Store this dessert dip in an airtight container in the refrigerator. It will last 2-3 days. I recommend giving it a good stir before serving.

This dip does not freeze well.

Frequently asked questions

More easy holiday desserts

• Pecan pie bark
• Reindeer snack mix
• Pecan balls
• Fall popcorn snack mix