Name: Easy Marshmallow Fruit Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 8 oz cream cheese (softened); 7.5 oz marshmallow creme; 0.75 tsp pure vanilla extract; 1 tbsp orange juice (fresh, optional); 0.125 tsp kosher salt; 1 tbsp milk or heavy cream (to thin, as needed)

This marshmallow fruit dip is the kind of ridiculous, joyfully sweet thing I throw together when I want fruit to feel like dessert and not a lecture. Fluffy, slightly tangy, and basically perfect for dunking strawberries, apple slices, graham crackers, and whatever else you can convince your kids (or partner) to grab from the fridge.

My husband calls this the “kiddie party cheat” like it’s some secret trick, but honestly, we both stand over the counter with spoons and whisper about how it’s basically a dip-shaped hug. It started when I had friends coming over last minute and literally nothing to serve besides a sad bag of marshmallows and a tub of cream cheese. I threw them together, added a splash of vanilla, and suddenly everyone was dunking fruit like it was the most sophisticated thing we’d ever made. Now it’s a staple for movie nights, last-minute guests, and that afternoon when someone needs sugar and emotional support.

Why You’ll Love This Easy Marshmallow Fruit Dip

– It’s stupidly simple: three-ish things and you’re in business — no baking, no stress.
– Kid-friendly but grown-up-approved: serve it at a birthday, a picnic, or just because Tuesday exists.
– Pairs with EVERYTHING: fruit, crackers, cookies, even celery if you’re trying to be healthy-ish.
– Crowd-pleaser that makes fruit feel fancy; people will think you planned ahead when you did not.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Kitchen Talk

MORE EASY APPETIZERS RECIPES...

APPETIZERS

Buffalo Chicken Egg Rolls Recipe

This recipe lives in the “emergency hostess” drawer of my brain. I’ve definitely started it with frozen berries on hand and added a little lemon zest because why not. Once I tried melting mini marshmallows over low heat and folded them into whipped cream — it was dreamy but messier than the marshmallow-fluff shortcut. Pro tip: if your cream cheese is cold, let it sit a minute so it folds in without lumps. I once served lumpy dip and pretended it was artisanal texture. Nobody fell for it.

🧡

MORE OF OUR FAVORITE…

Shopping Tips

– Fruit: Pick seasonal, firm fruit for dunking — strawberries, apple slices, and pear are winners; avoid overripe fruit that will go mushy under the dip.
– Baking Basics: If using vanilla extract, grab pure vanilla for the best flavor kick; imitation works in a pinch but won’t sing.
– Fats & Oils: For richness, full-fat cream cheese or a quality whipped cream gives the best texture — low-fat versions can be thinner and tangier.
– Dairy: If buying whipped topping or cream, check labels for stabilizers if you care about texture; fresh heavy cream whipped at home tastes better but is less convenient.
– Flavor Boosts (vanilla/zest): Lemon zest or a splash of almond extract transforms this from “sweet” to “memorable,” so pick a small, fresh lemon if you plan to zest.

Prep Ahead Ideas

– Make the dip the night before and let it chill so flavors meld; it’ll be thicker and easier to serve the next day.
– Slice and store fruits separately in airtight containers lined with paper towels to absorb moisture so they don’t get soggy.
– If you’re prepping for a party, portion dip into small bowls or jars so guests can grab-and-go without crowding the counter.

✔Time-Saving Tricks

– Use store-bought marshmallow fluff instead of melting marshmallows — instant fluff, zero babysitting.
– Buy pre-sliced fruit from the store when you’re in a real rush; it looks shop-perfect and saves 10–15 minutes.
– Hand mixer > whisk if you want the dip light and airy without an arm workout.
– Chill the dip briefly in the freezer (5–10 minutes) to speed up thickening if you forgot to make it ahead.

✔Common Mistakes

– Overmixing: whip too long and the texture can go grainy — stop when it’s smooth and pillowy.
– Using cold cream cheese: if it’s too cold you’ll get lumps; let it warm a bit or beat it until smooth before folding in fluff.
– Too-sweet panic: if it tastes like a sugar bomb, fold in a spoonful of plain Greek yogurt or a splash of lemon juice to balance.
– I once dumped hot melted marshmallows into cold cream cheese and ended up with tiny sticky clumps — lesson learned: temper or cool the marshmallow before combining.

What to Serve It With

– Fresh strawberries, apple slices, pineapple chunks, or banana coins.
– Graham crackers, vanilla wafers, or thin pretzels for sweet-salty contrast.
– Pound cake or angel food cake cubes for a dessert board vibe.
– A simple green salad for balance if you’re doing a party spread.

✔Tips & Mistakes

– Use room-temperature cream cheese for the smoothest dip.
– If it’s too thin, chill for 30 minutes; if too thick, fold in a little milk or cream.
– Don’t melt marshmallows on high heat — they scorch fast and become grainy.
– Taste as you go: a tiny pinch of salt makes a world of difference with sweet dips.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The dip firms up when cold — that’s okay, just give it a quick stir or let it sit at room temp for 10–15 minutes before serving. Eating it cold for breakfast? No shame. It might be thicker and sweeter, but perfectly valid with an apple slice and coffee.

✔Variations and Substitutions

– Cream cheese + marshmallow fluff is the classic; swap half the cream cheese for Greek yogurt for tang and fewer calories — texture changes but still yummy.
– Mix in cocoa powder for a chocolate dip, or swirl in peanut butter for a salty-sweet twist.
– Out of fluff? Melt mini marshmallows gently with a splash of milk, cool slightly, then fold in.
– Vanilla can be swapped for almond or citrus zest; I like orange zest with pineapple chunks.

Frequently Asked Questions

How long will the dip keep in the fridge?

It keeps about 3 days in a sealed container. It thickens with time, so stir it up or let it sit at room temp for a bit before serving.

Can I use mini marshmallows instead of marshmallow fluff?

Yes — melt them gently with a little milk or water, cool slightly, then fold into the cream cheese or whipped topping. Don’t pour boiling marshmallows on cold cream cheese or you’ll get clumps.

Is there a lighter version that still tastes good?

Try swapping half the cream cheese for plain Greek yogurt and use less fluff. It’ll be tangier and a bit less pillowy but still delicious with fruit.

Can I make this vegan?

You can — use a vegan cream cheese and a vegan marshmallow or fluff alternative. Texture and sweetness may differ, so taste and adjust.

What if the dip is too sweet?

Fold in a spoonful of plain yogurt or a squeeze of lemon to cut sweetness, or add a pinch of salt to balance flavors.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

Loading…