Heat like this calls for no-cook treats- plus all the AC/pool trips/popsicles you can find. This cheeseball dip is all the flavors of s’mores that you love, without sitting by a hot fire while it is 90-something degrees around here.
8 oz cream cheese, softened
1/4 cup confectioners sugar
1 tsp vanilla extract
5 graham crackers crushed into crumbs + ~8-10 graham crackers broken into quarters
1 1/3 cup mini chocolate chips
1 cup mini marshmallow bits
When cream cheese is softened, add in confectioners sugar, vanilla, most of the graham cracker crumbs, and 1/3 of the mini chocolate chips.
Mix well together with a spatula or hand mixer. Spoon onto plastic wrap and wrap it up to chill for at least 2 hours or overnight.
Before serving, cover the outside in the remaining graham cracker crumbles, remaining mini chips, and the marshmallows.
Use a spoon to pack the “crust” around the cheeseball.
Serve with graham crackers to dip. Enjoy!
This was fun – and addicting. The dip is soft and creamy with a tang of the cream cheese but with the sweet and crunch. Mix it up and bring out a cool dessert that appeals to all ages.
These mini freeze-dried marshmallows are perfect here, BUT, skip the marshmallows and swap the cream cheese with ricotta and poof! You’ve got cannoli dip! We used the mini marshmallows in hot chocolate bombs and in some trail mix and in Hot Chocolate Muddy Buddies.