St Patricks Mint Chocolate Chip

There's something about the week before St. Patrick's Day that makes me want to skip the traditional corned beef and go straight for dessert. A few years back, I was hosting a casual gathering and wanted something that felt festive without the fuss, so I threw together this mint chocolate chip dip on a whim. The moment my guests dipped their first graham cracker into that cloud-soft, green mixture studded with chocolate, I knew I'd stumbled onto something special. It's become the dessert I make whenever I need something that looks impressive but tastes like pure indulgence.

I made this dip for my coworkers on March 17th a couple years ago, and I'll never forget Sarah from accounting declaring it "the best thing you've ever brought in" with her mouth full. That compliment led to three separate requests for the recipe within a week, which is when I realized this wasn't just a cute party dip—it was a keeper. Now it shows up at every St. Patrick's Day gathering I attend, and honestly, I've stopped trying to branch out because nothing else gets the same reaction.

Ingredients

• Cream cheese (225 g / 8 oz), softened: This is your base, so let it sit at room temperature for at least 15 minutes before you start—cold cream cheese will fight you and won't whip up light and fluffy.
• Unsalted butter (60 g / ¼ cup), softened: Salted butter will throw off your sweetness balance, so stick with unsalted and skip the extra salt.
• Heavy cream (120 ml / ½ cup): This is what transforms the mixture from dense to cloud-like, so don't skip it or swap it for milk.
• Granulated sugar (100 g / ½ cup): This sweetens the base layer and helps create that whipped texture.
• Powdered sugar (50 g / ¼ cup): It dissolves faster than granulated sugar and keeps the dip silky smooth.
• Vanilla extract (1 tsp): A small amount that makes all the flavors pop without announcing itself.
• Mint extract (1 tsp): Start here—you can always add more, but you can't take it back, and mint extract is potent.
• Green food coloring (⅛ tsp, optional): For that festive look, but honestly, the dip looks pretty without it too.
• Mini chocolate chips (100 g / ⅔ cup): Mini versions distribute evenly and disappear into every bite, while regular chips sink to the bottom and hog all the fun.
• Dippers (graham crackers, cookies, fruit): Graham crackers are the classic choice, but chocolate cookies create an over-the-top experience if you're feeling it.

Instructions

Cream the cheese and butter:

Beat them together in a mixing bowl until they're completely smooth and pale, about 2 to 3 minutes. You'll see the mixture lighten as you go, and that's exactly what you want.

Add the sugars and vanilla:

Pour in both sugars and vanilla, then beat until everything is blended and fluffy. This should take about 2 minutes, and you'll notice the mixture becoming lighter and airier.

Whip in the heavy cream and mint:

Slowly pour in the heavy cream while beating, then add the mint extract. Keep beating until the dip turns pillowy and light—this is where the magic happens, and it usually takes about 3 to 4 minutes.

Color it green (if you want):

Add a tiny pinch of food coloring and mix until you reach your desired shade. Start with just ⅛ teaspoon because these colorings are deceptively strong.

Fold in the chocolate chips:

Use a rubber spatula to gently fold in the mini chocolate chips so they're spread throughout without deflating all your hard-won fluffiness. Stop as soon as they're mixed in.

Transfer and serve:

Scoop everything into a serving bowl and add a sprinkle of extra chips or green sugar on top if you want to be fancy. Serve right away or cover and refrigerate for up to 24 hours.

Save

The first time I made this, I served it at a small gathering where my friend's nine-year-old nephew insisted on dunking everything from pretzels to fruit in it. Watching someone that young get so excited about a dessert I'd made felt like winning some invisible kitchen award. That moment taught me that the best recipes aren't always the complicated ones—they're the ones that bring people genuine joy.

The Mint-to-Chocolate Balance

Getting the mint flavor right is honestly the trickiest part of this recipe, even though the steps are simple. The first time I made it, I used 1½ teaspoons of mint extract because I love mint, and the result was basically eating toothpaste with chocolate chips. Now I stick to 1 teaspoon, taste it, and only add more if I really want to push it.

Why This Works as a Party Dip

Unlike a cake or pie that requires forks and plates, this dip lets people grab what they want and keep mingling, which is basically the whole point of a party dessert. It also looks impressive sitting in a bowl with a spoon, which means you get credit for effort without actually putting in much work. I've learned that the best entertaining happens when the food doesn't demand your constant attention.

Storage and Make-Ahead Tips

You can make this up to 24 hours ahead and keep it covered in the fridge, which takes the pressure off when guests arrive. Just let it sit at room temperature for about 10 minutes before serving so it's creamy again—cold dip is thick and hard to scoop. If you're making it way in advance, you might notice the chocolate chips have softened a bit, which actually makes them easier to bite through.

• Cover the dip with plastic wrap directly on top to prevent it from absorbing fridge smells and flavors.
• If you're making it ahead, set a reminder to take it out 10 minutes before your guests arrive so it reaches the perfect consistency.
• Leftover dip keeps for about 3 days, and you can eat it straight from the bowl with a spoon if no one's looking.

Save

This dip has become my emergency dessert solution, the one thing I can pull together when I'm short on time but don't want to look like I didn't try. It's the kind of recipe that reminds me that sometimes the best things in the kitchen are the ones that feel effortless.

Recipe FAQ

→ Can I substitute the cream cheese in this dip?

Yes, for a lighter version, replace half the cream cheese with Greek yogurt to maintain creaminess with less fat.

→ What can I use instead of mint extract?

Peppermint extract provides a stronger flavor; start with ½ tsp and adjust to taste for a bolder mint profile.

→ How should I store the dip if not serving immediately?

Keep the dip refrigerated in an airtight container for up to 24 hours to preserve freshness and texture.

→ What dippers pair well with this mint chocolate chip dip?

Try graham crackers, chocolate cookies, vanilla wafers, pretzels, or fresh fruit for complementary flavors and textures.

→ Is this dip suitable for vegetarian diets?

Yes, this dip uses vegetarian-friendly dairy ingredients and does not contain meat products.