10/28/2026
A bowl of sweet dip and a plate of apple slices can keep everyone happily gathered around the kitchen table. Here are eight choices for fall get-togethers and the holidays ahead. Each one is its own recipe.
1. Caramel Apple Dip
Beat 16 ounces softened cream cheese, ¾ cup powdered sugar, and 1 teaspoon vanilla until smooth. Spread in a shallow dish. Spoon 13 ounces caramel dip over the top and sprinkle with ¼ cup toffee bits. Serve with sliced apples.
2. Brownie Dip
Beat 6 ounces softened cream cheese with 3 tablespoons softened butter. Fold in 1 cup whipped topping and 1 cup finely crumbled, fully baked and cooled brownies. Add 2–4 tablespoons milk if needed for dipping. Top with mini chocolate chips and serve with graham crackers.
3. Buckeye Dip
Beat 8 ounces softened cream cheese, 1 cup creamy peanut butter, 1 cup powdered sugar, and 1 teaspoon vanilla. Fold in 8 ounces thawed whipped topping and ½ cup mini chocolate chips. Chill and serve with pretzels or apple slices.
4. Cannoli Dip
Beat 16 ounces well-drained ricotta with 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla. Fold in ½ cup mini chocolate chips and 1 teaspoon finely grated lemon zest. Chill for 1 hour. Serve with waffle cone pieces.
5. Marshmallow Chocolate Chip Dip
Beat 8 ounces softened cream cheese, 7 ounces marshmallow creme, and 1 teaspoon vanilla. Fold in 1½ cups thawed whipped topping and ½ cup mini chocolate chips. Chill and serve with vanilla wafers.
6. Funfetti Dip
Beat 4 ounces softened cream cheese with ½ cup powdered sugar. Fold in 8 ounces thawed whipped topping, 1 cup finely crumbled, fully baked and cooled vanilla cake, and 2 tablespoons sprinkles. Serve with vanilla wafers.
7. Cookies and Cream Dip
Beat 8 ounces softened cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla. Fold in 1 cup thawed whipped topping and 12 crushed chocolate sandwich cookies. Chill and serve with strawberries or more cookies.
8. Pumpkin Dip
Beat 8 ounces softened cream cheese, ½ cup powdered sugar, ½ cup pumpkin purée, and 1 teaspoon pumpkin pie spice. Fold in 1½ cups thawed whipped topping. Chill and serve with gingersnaps or apple slices.
Keep the dips refrigerated until serving.
