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Peppermint Cream Cheese Dip
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5 from 10 votes

Peppermint Bark Cheesecake Dip

Author Crystal


  • 8 ounces cream cheese softened
  • 1/2 cup marshmallow fluff
  • 1/2 cup cool whip
  • 1/2 cup powdered sugar
  • 1 cup Andes peppermint baking chips
  • 1/2 cup miniature chocolate chips


  • In a stand mixer beat cream cheese until light and fluffy.
  • Add in marshmallow fluff and cool whip.
  • Slowly add powdered sugar until well combined.
  • Fold in Andes and chocolate chips.
  • Chill for at least 2 hours before serving.