Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

No-Drip Chocolate Dip

No-Drip Chocolate Dip recipe
Recipe and Photo by: Better Homes and Gardens
Look no further for the perfect dip to make chocolate-covered… anything. Adding milk as necessary is all that's required to get the ideal consistency.
1 min
15 min
2 cups

What You Need

 Purchased cookies or cut-up fresh fruit
 ounces unsweetened chocolate, chopped
 14-ounce can (1-1/4 cups) sweetened condensed milk
tablespoons  light-colored corn syrup
cup  milk
 teaspoon vanilla
 teaspoon ground cinnamon

Make It

1. Prepare cookies or cut-up fruit as desired. Set aside.

2. In a heavy medium saucepan melt chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and corn syrup until combined. Gradually stir in the 1/2 cup milk until combined. Stir in vanilla and cinnamon. Stir in additional milk as necessary until dipping consistency.

3. Serve dip warm, using cookies and fruit as dippers. Cover and store any leftover dip in the refrigerator up to 3 weeks. Makes 2 cups.

Kraft Kitchens Tips

To Make Ahead
Prepare dip as directed; cool slightly. Cover and refrigerate up to 3 weeks.
To Reheat
Transfer chocolate mixture to a medium saucepan. Cook and stir over low heat until smooth and heated through. Or, transfer to a micro-safe dish. Micro-cook, uncovered, on 100 percent power (high) for 35 to 60 seconds or until smooth and heated through, stirring halfway through cooking time. Serve warm, stirring in additional milk as necessary to reach dipping consistency.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email