Andes Mint Chocolate Chip Dip
Creamy Andes Mint chocolate chip dip is loaded with mini chocolate chips and chopped Andes Mints. You can whip up this dessert dip in minutes. This mint chocolate chip dip is perfect for any time of year.
Servings: 8
Ingredients
- 1 (8 ounce) cream cheese, softened
- 1 (7 ounce) marshmallow creme
- 1 (8 ounce) frozen whipped topping, thawed
- ⅛ teaspoon mint extract
- 5 drops green food coloring optional
- ½ cup mini chocolate chips
- ½ cup Andes mints, chopped
Instructions
- Place softened cream cheese in a mixing bowl. Mix until creamy.
- Add the marshmallow fluff, mint extract, and green food coloring. Mix until combined.
- Stir in the thawed whipped topping, mini chocolate chips, and chopped Andes mints.
- Place in serving bowl and top with extra chopped Andes mints.
- Serve immediately or cover and store in the refrigerator.
Notes
- 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.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 0.4mg | Fiber: 1g | Sugar: 15g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg