When I was growing up, whenever we had parties down at the lake we always had a tray of fruit and to go with it this yummy, creamy, sweet, marshmallowy, dip. Now I bring it with me to our hunting camps each fall and both my uncle and sister admit that the fruit merely serves as a vehicle to get as much dip as possible in your mouth in one bite.
When I was in college, I learned how to make this dip myself (it’s way easier than I would have thought!) and haven’t bought it since.
Here’s what you need.
- 8 oz block of cream cheese – I used nuefchatel cheese. I do not recommend using fat free cream cheese, I tried that and could not get a nice creamy texture.
- 7 oz jar marshmallow cream
- ½ tsp Vanilla – I’m using vanilla bean paste because I like the pretty little specks.
I like to use my stand mixer for this because I can turn it on and walk away while it whips up to nice creamy goodness. I used to use a whisk – which is a great work out for your arms, and at one point a hand-held mixer but you still have to stand there the whole time it’s mixing. You can use whatever you want.
Plop the marshmallow cream into the bowl of your mixer. I love marshmallow cream – it’s so sticky and fun to get out of the container. I’ve tried the hot water trick and run hot water on my rubber spatula first but that only works on the first scoop. So, unless I can master the art of getting it all out with one scoop, it will be a gooey mess as you get it out.
Then add in the cream cheese.
Add in the vanilla.
Then turn the mixer on to about medium. And let it go until it becomes nice and smooth and creamy.
This tastes great as soon as it’s made, but I like to put it into the fridge for a couple hours to chill before I serve. It fits great into this gorgeous 2 c gladware container. I could have put this into a pretty container with fruit surrounding it for the final picture, but I used this container to take this batch to a hunting weekend and let’s face it when I’m up at the ‘farm’ in North Dakota there are no frills or fancy dishes and you know what? The food still tastes just as great!
Notice the vanilla bean specks – aren’t they pretty?
And now the best part….
- 8 oz block of cream cheese or Neufchatel (do not use fat-free)
- 7 oz jar marshmallow cream
- ½ tsp vanilla or vanilla bean paste
- Blend all 3 ingredients together using a whisk, hand or stand mixer until smooth. Chill for 2 hours. Serve with fruit.
I’m looking forward to dipping some strawberries after going after some geese. ..just over a week to go…see you in ND!