This 3-ingredient marshmallow fruit dip is the sort of thing that shows up at every springtime brunch in our family, usually in a well-loved plastic container my sister plunks down in the middle of the table. It’s nothing fancy, just the kind of sweet, fluffy dip Midwestern church basements and baby showers were built on—cool whip, marshmallow creme, and a splash of orange. I’ve watched grown adults hover around that bowl, politely at first, then downright jockeying for the last swipe, until the sides are scraped clean. It’s easy, inexpensive, and tastes like every Easter and graduation open house I can remember.
Serve this dip chilled in a medium plastic storage container or any small serving bowl, surrounded by bright, fresh fruit: green apple slices, strawberries, grapes, pineapple chunks, and melon all work beautifully. The tartness of green apples and strawberries is especially nice against the sweet, fluffy dip. It also pairs well with vanilla wafers, shortbread cookies, or plain angel food cake cubes if you want to stretch the platter. For a brunch spread, tuck it alongside a simple egg bake, ham, and a green salad so folks can wander back and forth between savory and sweet.
3-Ingredient Marshmallow Fruit DipServings: 8-10
Ingredients
1 (8-ounce) package cream cheese, softened to room temperature
1 (7-ounce) jar marshmallow creme (marshmallow fluff)
1 cup thawed whipped topping (such as Cool Whip), measured gently
Directions
Set the cream cheese out on the counter for about 30–45 minutes so it can soften. This helps the dip turn out smooth and fluffy instead of lumpy.
In a medium mixing bowl, beat the softened cream cheese with a hand mixer (or a sturdy spoon and some elbow grease) until it is completely smooth and creamy, scraping down the sides of the bowl as needed.
Add the entire jar of marshmallow creme to the bowl. Beat together with the cream cheese on medium speed until the mixture is well combined, thick, and glossy with no streaks of cream cheese remaining.
Gently fold in the whipped topping using a spatula or large spoon. Take your time and use light, sweeping motions to keep as much air in the mixture as possible so the dip stays fluffy. Mix just until everything is evenly blended.
Taste the dip and, if you like, adjust the sweetness by adding a spoonful more marshmallow creme or a bit more whipped topping to soften it. Beat or fold very briefly to combine.
Transfer the finished dip into a clean plastic tupperware-style container, smoothing the top with the back of a spoon. Seal with a lid and refrigerate for at least 1 hour before serving so it can chill and firm up slightly.
While the dip chills, wash and thoroughly dry your fruit. Slice green apples, hull and halve strawberries, and cut any larger fruit into bite-sized pieces. Keep cut fruit refrigerated until serving.
To serve, remove the chilled dip from the refrigerator, open the container, and place it in the center of a platter. Arrange bright green apple slices, red strawberries, and any other fruit you like all around the container. Serve immediately, and expect the bowl to be scraped clean before the meal is over.
Variations & Tips
For a citrus twist like my sister often makes, beat 1–2 teaspoons of finely grated orange zest into the cream cheese before adding the marshmallow creme; it brightens the sweetness and tastes especially nice with strawberries and pineapple. You can also add 1 teaspoon of vanilla extract for a more classic dessert flavor, or a tiny pinch of salt to balance the sweetness. If you prefer a lighter dip, use reduced-fat cream cheese and light whipped topping, though the texture will be a touch softer. For a sturdier dip that holds up longer on a buffet table, add an extra 2 ounces of cream cheese. To make it more festive, fold in a handful of finely chopped strawberries or a spoonful of colored sprinkles just before serving. FOOD SAFETY: Always use pasteurized cream cheese and keep the dip refrigerated until just before serving; don’t leave it out at room temperature for more than 2 hours (1 hour if it’s very warm). Keep cut fruit refrigerated until serving and discard any leftovers that have sat out too long. Store leftover dip in a covered container in the refrigerator and enjoy within 3–4 days, giving it a quick stir before serving again.
