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Marshmallow Dip gets a campfire upgrade here, half the creme goes under the broiler until golden and toasty, then it all whips into cream cheese with fresh blackberry juice for a dreamy purple swirl, and the batch I made on a lazy summer Saturday did not survive the afternoon. If marshmallow creme dips are your weakness, my peanut buttery fluffernutter dip is the other one people beg for.
The broiler step takes two minutes and makes the whole dip taste like a toasted smore.
Marshmallow Dip Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 363kcal
- 🌶️ Flavor Profile: Toasted marshmallow and tangy cream cheese swirled with sweet fresh blackberry
- ✋ Difficulty: Easy, the broiler does the fancy part, barely a step up from my cream cheese fruit dip
Quick Answer
Preheat the broiler and spread half the marshmallow creme in an oven safe dish, then broil it for a minute or two until the top toasts golden brown, watching it the whole time. Whip room temperature cream cheese with the remaining creme and the toasted creme using a hand mixer. Blend fresh blackberries until liquid, press the puree through a fine mesh strainer to remove the seeds, and stir the juice into the dip. Serve with crackers or fruit.
Jump to:
Why This Recipe Works
Click to see the technique science
- Broiling half the creme adds real toasted flavor. The caramelized top layer stirs through the whole dip, so every bite tastes like the best part of a campfire marshmallow.
- Keeping half untoasted keeps it fluffy. Toasted creme loses some lift, so blending it with fresh creme gives you smoky flavor and cloud texture at the same time.
- Cream cheese is the backbone. Its tang cuts the marshmallow sweetness and gives the dip enough body to hold onto a cracker.
- Strained juice beats whole berries. Pressing out the seeds gives you pure blackberry flavor and that gorgeous purple swirl without gritty crunch.
- Salty crackers are the right dipper. A crisp, lightly salted woven wheat cracker against the sweet toasted fluff is the whole reason this recipe exists.
- No bake means no stress. Two minutes under the broiler is the only heat involved, the rest is a hand mixer and a blender.
Why You’ll Love This Recipe
- The toasted marshmallow flavor makes it taste like a fireside smore in dip form.
- Fifteen minutes, four ingredients, and that purple swirl looks stunning on a party table.
- It vanishes from a party table as fast as my candied grapes.
Key Ingredients
Four ingredients, one of them gets deliberately set under fire.
- Marshmallow Creme: The star, twice. Half gets broiled until toasty and golden, half stays fluffy, together they make the magic.
- Cream Cheese: The body. Room temperature brick style whips smooth and keeps the sweetness in check with its tang.
- Fresh Blackberries: The color and flavor. Blended and strained into pure juice for that sweet berry swirl, no seeds allowed.
- Crackers for Dipping: The vehicle. Woven wheat crackers bring the salty crunch that makes the sweet dip sing.
See recipe card for exact quantities.
Variations and Substitutions
The toasted fluff base loves a costume change.
- Raspberry or strawberry: Any juicy berry blends and strains the same way, each with its own pastel swirl.
- Full smores mode: Skip the berries, stir in mini chocolate chips, and serve with graham crackers.
- Lemon berry: Add a half teaspoon of lemon zest with the blackberry juice for a brighter, tangier dip.
- Extra toasty: Broil three quarters of the creme instead of half for a deeper campfire flavor.
- Holiday version: Swap the blackberry juice for whole berry cranberry sauce and you have my festive cranberry dip.
How to Make Marshmallow Dip
- Preheat the broiler. Spread half of the marshmallow creme in an oven safe dish and place it under the broiler until the top toasts to your desired brownness, a minute or two. Keep an eye on it the entire time, it goes from golden to burnt fast.
- Place the room temperature cream cheese in a large bowl. Add the remaining marshmallow creme and the toasted marshmallow creme.
- Mix with a hand mixer on medium speed until the mixture is smooth, fluffy, and streaked with toasty bits.
- Blend the blackberries until completely liquid, then pour the puree into a fine mesh strainer set over a bowl and press the juice through with the back of a spoon. Discard the seeds.
- Pour the blackberry juice into the cream cheese mixture and stir with a spoon until swirled and combined. Serve with crackers and enjoy.
Recipe Tips & Tricks
- Do not walk away from the broiler. The creme toasts in a minute or two and burns in three, stand there and watch it like a marshmallow on a stick.
- Use room temperature cream cheese. Cold cream cheese fights the mixer and leaves lumps in an otherwise silky dip.
- Spray the toasting dish first. A little cooking spray means the toasted creme releases instead of gluing itself to the dish.
- Press the puree, do not pour it. Working the blackberry pulp against the strainer with a spoon gets every drop of juice and leaves every seed behind.
- Swirl, do not overmix. Stopping while purple ribbons still show makes the prettiest presentation.
- Chill it if you like a thicker dip. Thirty minutes in the refrigerator firms it up for sturdier scooping.
Serving Ideas and Suggestions
Marshmallow dip belongs at the center of a sweet snack board, surround it with woven wheat crackers, graham crackers, pretzel twists, and fresh berries so everyone can build their own bite. Pair it with my chocolate covered peanut butter pretzels for a sweet and salty dessert board.
It is a summer party natural, set it out at cookouts and pool days where the toasted flavor scratches the campfire itch without anyone lighting a fire. My no bake Oreo balls hold down the chocolate corner of the same table.
Apple slices and strawberries love this dip too, the fresh fruit keeps it from tipping too sweet. And when berries are at their peak, my lemon blueberry trifle is the showstopper dessert to follow.
For dessert night, spoon it over waffles or pancakes, or sandwich it between two graham crackers and call it an indoor smore.
Marshmallow Dip FAQs
Spread the creme about a half inch thick in an oven safe dish and slide it under a preheated broiler for one to two minutes, until the top browns like a toasted marshmallow. The single most important rule is to never walk away, broilers work fast and the line between toasted and burnt is about thirty seconds. If your broiler runs hot, keep the dish on a middle rack instead of the top slot for more control.
Lightly salted crackers are the classic partner, the salt against the sweet toasted fluff is genuinely addictive. Graham crackers push it into smores territory, pretzel twists bring maximum salt, and vanilla wafers keep it dessert forward. On the fresh side, apple slices, strawberries, and whole blackberries all hold up to scooping. A board with one salty, one sweet, and one fruit option covers every guest.
Yes, marshmallow dip keeps beautifully. Make it up to 2 days ahead, press plastic wrap onto the surface, and refrigerate. The toasted flavor actually deepens overnight as it mingles with the cream cheese. It firms up when chilled, so let it sit on the counter for 15 minutes and give it a quick stir before serving to bring back the fluffy, scoopable texture. Add fresh dippers at the last minute.
A runny marshmallow dip usually means too much berry juice went in or the cream cheese was over softened. Stick to the juice from 4 ounces of blackberries, about 3 tablespoons, and use cream cheese that is at cool room temperature, not melty. If your dip is already loose, refrigerate it for 30 to 60 minutes, the cream cheese will firm right back up. Whipping in an extra ounce or two of cream cheese also rescues it fast.
You can, with one extra step. Broil a single layer of large marshmallows in an oven safe dish until deeply golden, then beat them into the cream cheese while they are still warm and stretchy. The texture lands slightly stickier than a creme based marshmallow dip, but the toasted flavor is even stronger. Expect the mixer beaters to need a soak afterward, melted marshmallow takes no prisoners.
They are close cousins. Classic fluff dip is simply marshmallow creme whipped with cream cheese, sweet, fluffy, and totally beige. This marshmallow dip upgrades that formula twice, half the creme gets toasted under the broiler for real campfire flavor, and strained fresh blackberry juice swirls in color and berry brightness. If you have loved fluff dip at a party, consider this the version that gets asked about by name.
Made this marshmallow dip? Leave a comment and a star rating below, and tell me how toasty you took the broiler step!
My no bake cake truffles handle dessert without turning on the oven.
Marshmallow Dip
Ingredients
- 7 oz marshmallow creme
- 8 oz cream cheese room temp
- 4 oz blackberries
- Triscuit crackers for dipping!
Instructions
- Preheat broiler on oven. Place half of the marshmallow creme in an oven safe dish. Place under broiler and let toast to your desired brownness. Keep an eye on this!!
- Place cream cheese in a large bowl, add remaining mashmallow creme and toasted marshmallow creme. With a hand mixer, mix to combine.
- Place blackberries in a blender and blend until they form a liquid. Place liquid into a fine mesh colander over a bowl. Press out juice with the back of a spoon. Discard seeds. Pour juice into cream cheese mixture. Mix with a spoon until combined. Serve with Triscuit crackers, enjoy!
Nutrition
Love This Recipe?
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This looks super tasty!
Dana – This looks incredible! Pinning!
Thank you so much for sharing with us each week at Brag About It!
~Laurie
Looks great! I’m sure it’d taste great too