This Festive Peppermint Dessert Dip is a fast, crowd-pleasing holiday treat with bright peppermint flavor, creamy texture, and a pretty crushed-candy topping. I make it every December for cookie swaps and parties because it’s effortless to pull together and always disappears first—see my tested version here: Festive Peppermint Dessert Dip.
Why Make This Recipe
- Bright, refreshing flavor: peppermint lifts rich creaminess so the dip never feels heavy.
- Quick and low-effort: ready in about 15–20 minutes with minimal equipment.
- Crowd-friendly: great for parties because it pairs with many dippers (cookies, fruit, graham crackers).
- Festive appearance: crushed candy canes add sparkle and color with no extra fuss.
- Personal note: I love this dip because it’s one of the few holiday sweets that still tastes fresh the next day—I often bring the recipe from my test kitchen, like this alternate write-up: Festive Peppermint Dessert Dip (alternate).
Recipe Overview
- Prep time: 15 minutes (plus 30 minutes chilling, optional)
- Cook time: 0 minutes
- Total time: 15–45 minutes
- Servings: 8–10 (about 2 tablespoons per person as a sweet dip)
- Difficulty: Easy
- Method: No-bake mixing and folding; chill to firm and garnish
- If you want a packaged comparison or a variations list, see this related dip: Alabama Firecracker Dip.
My Experience Making This Recipe
I developed and tested this dip several times to get the texture smooth but stable. Early trials were too sweet or too loose; I fixed that by balancing white chocolate with whipped cream and adjusting peppermint to 1 teaspoon. One tip I learned: soften cream cheese fully at room temperature for 20–30 minutes to avoid lumps.
How to Make Festive Peppermint Dessert Dip
Start by softening 8 oz (225 g) full-fat cream cheese at room temperature. Beat it with 1 cup (120 g) sifted powdered sugar and 1 teaspoon peppermint extract until smooth. Separately whip 1 cup (240 ml) heavy cream to soft peaks and fold it gently into the cream cheese base so the dip stays light. Melt 4 oz (115 g) white chocolate over a double boiler or in 15–20 second microwave bursts, cool slightly (to about 100–110°F / 38–43°C), and fold it in for extra silkiness. Stir in 1/2 cup (60 g) finely crushed candy canes for crunch and chill 30 minutes to firm. Equipment notes: use a stand mixer or hand mixer, a rubber spatula for folding, and a glass bowl for melting chocolate.
Expert Tips for Success
- Soften cream cheese completely (20–30 minutes) to avoid lumps; if rushed, microwave 10–12 seconds and stir.
- Melt white chocolate gently: use a double boiler or microwave in 15–20 second bursts, stirring between bursts; keep chocolate under 110°F (43°C) to prevent seizing.
- Fold whipped cream with a large spatula using a figure-eight motion to keep air in the mixture—don’t overmix.
- Crush candy canes in a zip-top bag with a rolling pin, or pulse briefly in a food processor for even pieces.
- Chill in an airtight container to prevent it absorbing fridge odors; chilling 30–60 minutes improves scoopability.
How to Serve Festive Peppermint Dessert Dip
- Classic tray: serve with chocolate-dipped pretzels, graham crackers, and shortbread cookies for contrast in texture.
- Fruit option: pair with sliced apples, strawberries, and pears to cut sweetness with fresh acidity.
- Garnish ideas: sprinkle extra crushed candy canes on top and add a few shaved dark chocolate curls for color contrast.
- Occasion tips: great as a holiday party centerpiece dip, stocking stuffer dessert, or a quick dessert for dinner guests—try it with homemade Oreo truffles for a matching theme: Christmas Oreo Balls.
Storage and Reheating Guide
- Refrigerate: store in an airtight container for 3–4 days. Keep the surface pressed with plastic wrap to prevent skinning.
- Freezing: not ideal with whipped cream—if you must, freeze the base (cream cheese + melted chocolate, without whipped cream) up to 1 month in a freezer-safe container. Thaw in the refrigerator overnight, then whip fresh cream and fold in.
- Reviving: if the dip separates or becomes too firm after chilling, bring it to room temperature for 15–20 minutes and beat briefly with a mixer to restore creaminess.
Recipe Variations
- Gluten-free: pair with gluten-free cookies and naturally this dip is gluten-free if you avoid gluten-containing dippers.
- Dairy-free / vegan: use 8 oz vegan cream cheese and 1 cup full-fat coconut cream (chilled and whipped) plus dairy-free white chocolate. Texture will be slightly different but still delightful.
- Chocolate-peppermint: replace white chocolate with 4 oz melted semisweet chocolate for a deeper flavor; reduce powdered sugar by 1–2 tablespoons to balance sweetness.
- Boozy version: add 1–2 tablespoons peppermint schnapps or crème de cacao for an adult-only treat—fold in at the end.
Nutritional Highlights
- This is an indulgent dessert: higher in saturated fat and sugar, best enjoyed in small portions (2 tablespoons).
- Provides calcium from dairy; choose reduced-fat options if you want to cut calories but expect a change in texture.
- Allergen info: contains dairy and soy (from some chocolates); may contain gluten cross-contact via dippers. Label for guests with nut allergies if using nutty dippers.
Troubleshooting Common Issues
- Dip too thin: fold in an extra 1/4–1/2 cup whipped cream or chill 30–60 minutes to firm up. If still thin, add 1–2 tablespoons sifted powdered sugar.
- Grainy texture from chocolate: this means chocolate overheated/seized—melt gently and strain if needed, or remake the chocolate portion using a double boiler and stir until smooth.
- Lumps from cream cheese: ensure it’s fully softened before beating or warm briefly (10–12 seconds) in the microwave and rewhip.
Frequently Asked Questions
Q: Can I make this dip a day ahead?
A: Yes—prepare fully and chill in an airtight container for up to 24–48 hours. Bring to room temperature for 10–15 minutes and whisk lightly before serving to refresh texture.
Q: What are the best dippers for this peppermint dip?
A: Choose a mix of sweet and salty: chocolate-dipped pretzels, graham crackers, shortbread, raspberries, and apple slices all work well. Sturdier dippers (pretzels, cookies) hold up better than soft cake.
Q: How much peppermint extract should I add?
A: Start with 1 teaspoon for the 8 oz cream cheese base; taste and adjust up to 1 1/2 teaspoons. Peppermint extract is potent—too much can taste medicinal.
Q: Can I make this without white chocolate?
A: Yes—you can omit white chocolate and add 1–2 tablespoons extra powdered sugar and an additional 1/4 cup whipped cream for structure. White chocolate adds silkiness, so without it the texture will be lighter and slightly less rich.
Conclusion
If you want another tested peppermint dip variation, check out this helpful recipe: Peppermint Candy Cane Dip {5 ingredient dessert) – Dip Recipe ….
Festive Peppermint Dessert Dip
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and crowd-pleasing holiday dip with bright peppermint flavor and a creamy texture, topped with crushed candy canes.
Ingredients
- 8 oz (225 g) full-fat cream cheese, softened
- 1 cup (120 g) sifted powdered sugar
- 1 teaspoon peppermint extract
- 1 cup (240 ml) heavy cream
- 4 oz (115 g) white chocolate, melted
- 1/2 cup (60 g) finely crushed candy canes
Instructions
- Soften cream cheese at room temperature for 20-30 minutes.
- Beat softened cream cheese with powdered sugar and peppermint extract until smooth.
- Whip heavy cream to soft peaks and gently fold into the cream cheese mixture.
- Melt white chocolate and allow to cool slightly before folding it into the mixture.
- Stir in finely crushed candy canes and chill for 30 minutes before serving.
Notes
Chill in an airtight container to prevent absorbing fridge odors. Ideal for pairing with cookies or fruit for a festive treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake mixing and folding; chill to firm and garnish
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg