This Festive Peppermint Dessert Dip is a creamy, bright, and minty crowd-pleaser that comes together in minutes — perfect for holiday parties or an easy last-minute dessert. I’ve made this several times for holiday gatherings and tested small adjustments to balance sweetness and peppermint intensity. The result is a smooth, scoopable dip that pairs beautifully with cookies, graham crackers, and fruit.
Why Make This Recipe
- Ready in about 10 minutes, it’s a fast, no-bake dessert that still feels special.
- The peppermint flavor is festive without being overpowering when you use good-quality extract and crushed candy canes.
- It’s flexible: use as a dip, spread, or sandwich filling depending on the occasion.
- It transports well for parties when chilled in a tight container.
- Personal insight: I love this because it’s an easy way to add holiday flair without turning on the oven — and it pairs surprisingly well with sturdy dippers like ginger snaps and pretzel rods. Also, if you like bold party dips, try a creamy crowd-pleaser like this Alabama Firecracker Dip for savory contrast.
Recipe Overview
- Prep time: 10 minutes
- Chill time: 30–60 minutes (recommended)
- Total time: 40–70 minutes
- Servings: about 8 (2–3 tablespoons per person)
- Difficulty: Easy
- Method: No-bake mixing and chilling; beaten to light, airy texture with an electric mixer
My Experience Making This Recipe
I tested this dip with both full-fat cream cheese and light cream cheese to judge texture and sweetness; full-fat gives a silkier finish. I also tried marshmallow fluff and whipped cream variations and found that whipped topping keeps the dip stable for longer at room temperature.
How to Make Festive Peppermint Dessert Dip
Start by softening 8 ounces (225 g) of cream cheese at room temperature for 20–30 minutes so it whips smooth. Beat the cream cheese with 1/2 cup (60 g) powdered sugar and 1 teaspoon pure peppermint extract until smooth, then fold in 3/4 cup (180 g) marshmallow fluff and 1 cup (240 ml) whipped topping for lightness. Stir in 1/2 cup crushed candy canes (reserve a few pieces for garnish). Chill at least 30 minutes so flavors meld and the dip firms slightly. Expect a fluffy, spreadable dip that holds scoops but still spreads easily on cookies.
Expert Tips for Success
- Use room-temperature cream cheese to avoid lumps; cold cream cheese will create a grainy texture.
- Measure powdered sugar by spooning it into the cup and leveling — packed sugar can make the dip too sweet.
- For the cleanest peppermint flavor, use pure peppermint extract (not peppermint oil) and start with 3/4 teaspoon, then taste and add up to 1 teaspoon.
- Crush candy canes in a zip-top bag with a rolling pin for even pieces; reserve fine dust for garnish and larger shards for crunch.
- Use an electric hand mixer or stand mixer at medium speed to aerate the dip without overwhipping, which can break down structure.
How to Serve Festive Peppermint Dessert Dip
- Serve chilled in a shallow bowl surrounded by dippers like graham crackers, shortbread cookies, chocolate wafers, or pretzel rods for sweet-and-salty contrast.
- Spoon into a hollowed-out round bread bowl (sweet brioche) or mini phyllo cups for a festive presentation.
- Garnish with extra crushed candy cane, shaved dark chocolate, or a sprig of fresh mint for color contrast.
- Great for cookie swaps, holiday brunch buffets, or as a quick dessert for unexpected guests.
Storage and Reheating Guide
Store the dip in an airtight container in the refrigerator for up to 5 days; press plastic wrap directly on the surface to prevent a crust. Do not freeze whipped-topping versions — freezing will separate the texture. If you must freeze, spoon into a freezer-safe container and freeze up to 1 month; thaw overnight in the fridge and re-whip briefly with a hand mixer to regain creaminess. No reheating is needed — serve chilled.
Recipe Variations
- Gluten-free: Pair with gluten-free graham crackers or rice crackers; the dip itself is naturally gluten-free if you use gluten-free marshmallow fluff.
- Dairy-free: Use a dairy-free cream cheese (like almond or soy-based) and coconut whipped topping; texture will be slightly different but still tasty.
- Lighter option: Substitute part of the cream cheese with full-fat Greek yogurt (use 4 oz cream cheese + 4 oz Greek yogurt) and reduce powdered sugar to 1/3 cup. Chill longer to firm.
- Chocolate peppermint: Fold in 1/4 cup mini chocolate chips or 2 tablespoons cocoa powder (sifted) for a peppermint-chocolate twist.
Nutritional Highlights
- This dip is calorie-dense and sweet — plan portions around 2 tablespoons per person for moderation.
- It supplies calcium from dairy ingredients when made with cream cheese and whipped topping.
- Allergen note: contains dairy; check marshmallow and whipped topping for gelatin or egg ingredients if avoiding those. Use labeled substitutes for nut, dairy, or gluten allergies.
Troubleshooting Common Issues
- Lumpy dip: Likely from cold cream cheese — return to room temperature and beat until smooth, or microwave in 5-second bursts if in a hurry.
- Too thin/runny: Chill the dip 30–60 minutes; if still loose, fold in 1/4–1/2 cup more whipped topping or 2 tablespoons sifted powdered sugar.
- Overly minty: Add 2–3 tablespoons of whipped cream or an extra 2 ounces of cream cheese to soften the flavor; taste as you go when adding extract.
Frequently Asked Questions
Q: Can I make this dip ahead of time for a party?
A: Yes. Make the dip up to 24 hours ahead and keep it chilled in an airtight container. Give it a gentle stir before serving and add fresh crushed candy canes as garnish right before service to preserve crunch.
Q: What are the best dippers for peppermint dessert dip?
A: Sturdy, mildly sweet dippers work best — graham crackers, ginger snaps, shortbread cookies, chocolate-covered pretzels, or apple slices. Avoid flimsy chips that will break.
Q: Can I omit marshmallow fluff?
A: Yes. If you omit it, increase whipped topping by 1/4–1/2 cup and add 1–2 tablespoons powdered sugar to maintain sweetness and loft. The fluff adds sweetness and chew; replacing it changes texture slightly.
Q: How do I prevent the candy cane dust from turning the dip watery?
A: Add crushed candy canes just before serving and use larger shards inside the dip rather than fine dust. Fine dust can absorb moisture and start to dissolve; reserve those for garnish.
Conclusion
For more peppermint dip inspiration and similar holiday dessert dips, check these recipes: Peppermint Candy Cane Dip {5 ingredient dessert) – Dip Recipe …, Peppermint Cheesecake Dip • Food Folks and Fun, Peppermint Cream Cheese Holiday Dip Recipe – Jordan’s Easy …, Peppermint Mocha Dessert Dip – Meatloaf and Melodrama, and Peppermint Dip – Christmas Dessert Dip – Upstate Ramblings. These will give you ideas for texture, presentation, and flavor pairings to adapt this Festive Peppermint Dessert Dip to your holiday table.
Print
Festive Peppermint Dessert Dip
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, minty dip perfect for holiday parties, made in minutes and pairs well with cookies, graham crackers, and fruit.
Ingredients
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon pure peppermint extract
- 3/4 cup (180 g) marshmallow fluff
- 1 cup (240 ml) whipped topping
- 1/2 cup crushed candy canes (reserve some for garnish)
Instructions
- Soften cream cheese at room temperature for 20–30 minutes.
- Beat cream cheese with powdered sugar and peppermint extract until smooth.
- Fold in marshmallow fluff and whipped topping until light and airy.
- Stir in crushed candy canes, reserving some for garnish.
- Chill for at least 30 minutes before serving.
Notes
Use room-temperature cream cheese to avoid lumps and for the best texture. Also, taste the dip as you adjust the peppermint flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake mixing and chilling
- Cuisine: American
Nutrition
- Serving Size: 2-3 tablespoons per person
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg