When You Dip, I Dip, We Dip :: Party Dips Series {Dessert Tailgate Dips}

By now, it’s pretty common knowledge that I’m a HUGE fan of party dips.

Although they don’t get nearly as much hype as their appetizer or meatier counterparts, dessert dips are a really fun addition to your next party.

Dessert dips are super easy to make ahead — in fact, you almost always need to make them ahead of time to give them time for the flavors to blend. Just take them out of the fridge, dress them for serving, and voila!

Get your sweet tooth ready for the next installment in our Tailgate Dips Series: Dessert Dips!

Although I thoroughly enjoy all these dessert dips, I can tell you this first one has guests scraping the serving platter clean every single time I serve it!

S’mores Cheese Ball

Adapted from Delish

  • 2 8-ounce blocks cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup marshmallow crème
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ⅔ cup mini chocolate chips

For the coating:

  • ¼  cup mini chocolate chips
  • ¼  cup marshmallow bits (I am usually able to find these at Target, but regular marshmallows work if you can’t find them)
  • ¼ cup graham cracker crumbs

SERVE WITH: honey and chocolate graham crackers

In a medium bowl using a hand mixer, beat together cream cheese, powdered sugar, marshmallow crème, vanilla, and salt. Fold in mini chocolate chips. Shape mixture into a mound and wrap in plastic wrap. Refrigerate for at least 30 minutes. While the cheese ball is chilling, combine mini chocolate chips, marshmallow bits, and crushed graham crackers on a plate. Remove ball from plastic wrap and roll in the coating. Serve with graham crackers.

Cannoli Dip

Adapted from Homemade Hooplah

  • 1 cup ricotta cheese
  • 8-ounce block of cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup mini chocolate chips

SERVE WITH: Waffle cones, broken into dippable pieces

Beat ricotta, cream cheese, vanilla, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Refrigerate for at least 30 minutes to let flavors blend. Fold in mini chocolate chips just before serving to preserve their texture. Garnish with more mini chocolate chips, if desired. Serve with broken waffle cones.

Banana Pudding Dip

Adapted from Sparkle to Sprinkles

 

  • 1 3.4-ounce box instant banana pudding mix
  • 1½ cups milk
  • 8-ounce block cream cheese, softened
  • 1 teaspoon vanilla
  • 1 cup Cool Whip, thawed + more for garnish
  • Optional: sliced banana (I typically leave this out because the banana tends to turn brown as the dip sits and I don’t want to fool with dipping the banana slices in lemon juice)

SERVE WITH: Vanilla wafer cookies (crumble a few as garnish, if desired)

In a bowl, beat the pudding with the milk and set aside. In a separate bowl, beat the cream cheese and vanilla until smooth. Add the pudding mixture to the cream cheese mixture and beat until combined. Fold in Cool Whip. Refrigerate at least 30 minutes. Garnish with Cool Whip and crumbled vanilla wafers (and sliced bananas, if desired). Serve with vanilla wafers.

Do you have a favorite dessert dip recipe?

Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. Though she’s always had a passion for writing, it’s her work as the Director of Marketing for a Louisiana-based electrical firm that pays the bills. She’s a longtime member of the dance troupe The Muff-A-Lottas and when she isn’t covered in glitter and dancing through the streets of New Orleans, she’s usually cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.

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