Marshmallow Dip Food

MARSHMALLOW FRUIT DIP - 2 INGREDIENTS!

Steps:

• Remove Cream Cheese from fridge and open the box and open the foil. Let the cream cheese sit on the counter at room temperature for approximately 15 minutes to soften. Do not microwave. While you can skip this step if you are in a hurry, hardened cream cheese is more difficult to whip up and gets caught in electric beaters a lot easier.
• Cream cheese and marshmallow can be combined using electric beaters. Any contents that get stuck inside the wire metal of the beaters just needs a spatula to push back into the bowl.
• Serve marshmallow fluff dip with a fruit platter with fresh sliced fruit (see article for full details on fruit serving ideas) and a variety of cookies and crackers like graham crackers and animal crackers.

MARSHMALLOW CREAM CHEESE FRUIT DIP

Steps:

• Blend cream cheese and Marshmallow Cream with hand mixer until combined.
• Serve with assorted fresh fruit and graham cracker sticks, if desired.

MARSHMALLOW FRUIT DIP

Steps:

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

SWEET POTATO-MARSHMALLOW DIP

Steps:

• Put 3 sweet potatoes on a baking sheet and bake at 400˚ until soft, about 1 hour. Peel, then puree in a food processor with 1/3 cup tahini, 1 tablespoon each olive oil and lemon juice and 1 grated garlic clove; season with salt. Thin with water as needed. Transfer to a bowl. Spread 1/2 cup mini marshmallows on a baking sheet and broil until toasted. Top the dip with the marshmallows, pomegranate seeds and toasted sesame seeds. Serve with sweet potato chips.

CLASSIC MARSHMALLOW FRUIT DIP

Steps:

• In a large mixing bowl, use a hand mixer to beat together marshmallow creme, cream cheese, and vanilla extract until well combined and creamy, about 2 to 3 minutes.
• Serve immediately with your favorite fruits or store covered, in the refrigerator for up to 1 week.
• Popular fruits for dipping include strawberries, grapes, pineapple, blueberries, kiwis, bananas, raspberries, mandarin slices, cantaloupe, and apples.

MARSHMALLOW FRUIT DIP

Steps:

• With mixer blend all above ingredients until smooth and creamy.
• Serve with your favorite sliced fruits or pound cake.
• Enjoy.

MARSHMALLOW PEANUT BUTTER DIP

Steps:

• COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.
• SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels.

MARSHMALLOW DIP FOR STRAWBERRIES

Steps:

• Combine marshmallows and water in a saucepan over medium heat; cook and stir until marshmallows are melted and smooth, about 2 minutes.
• Beat cream cheese in a bowl using an electric mixer until soft peaks form. Stir about 3 tablespoons marshmallow mixture, adding more as needed, into whipped cream cheese until desired sweetness is reached.

CHOCOLATE MARSHMALLOW DIP (CROCK POT)

Steps:

• In 2 quart slow cooker, combine condensed milk, chocolate chips and baking chocolate.
• Cover and cook on low for 2 hours, then stir.
• Continue to cook another 1-2 hours, as necessary to melt chocolate and the mixture is a smooth consistency.
• Stir in marshmallow creme and blend.
• Serve immediately with your choice of dippers.

CARAMEL-MARSHMALLOW DIP

Steps:

• In medium bowl, blend cream cheese and marshmellow creme until smooth.
• Thoroughly blend in caramel topping.
• Cover: refrigerate until serving time.
• Use as a dip for fresh fruit; especially apples!

CREAM CHEESE MARSHMALLOW FRUIT DIP

Steps:

• Combine cream cheese and marshmallow cream.
• Mix with spoon or electric mixer until no clumps remain.
• If you want your dip to be pink, add red food coloring and stir until completely mixed inches.
• Serve immediately with fruit or refrigerate for up to a week.