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Flag S'Mores Dip

Flag s'mores dip with gooey melted chocolate, toasted marshmallows, and a fresh berry flag top. Baked until bubbly and golden at high heat, then topped with strawberry “stripes” and blueberries in the top-left corner.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

mini marshmallows
  • 2 cup mini marshmallows Use mini marshmallows for even toasting.
semi-sweet chocolate chips
  • 2 cup semi-sweet chocolate chips Semi-sweet chips melt smoothly into a thick dip base.
heavy cream
  • 0.25 cup heavy cream Drizzle to help the chocolate melt into a glossy layer.
strawberries
  • 1 cup strawberries, sliced Slice for quick “flag stripe” arrangement.
blueberries
  • 0.75 cup blueberries Keep whole or loosely shaken for the top-left corner.
graham crackers
  • 1 graham crackers, for serving Serve on the side for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 450°F (or set the broiler to high). Visually confirm the oven is fully heated so the marshmallows toast quickly.
Melt the chocolate base
  1. Sprinkle the semi-sweet chocolate chips evenly in a cast-iron skillet or oven-safe dish, then drizzle with heavy cream. Spread gently so the chips are covered for even melting.
Top with marshmallows
  1. Top the chocolate with an even layer of mini marshmallows. Make sure the marshmallows cover the surface so they toast without bare spots.
Bake or broil
  1. Bake for 6–8 minutes, or broil for 1–2 minutes, watching closely until the marshmallows are golden and toasted. Look for a bubbly chocolate edge and lightly browned marshmallow peaks.
Add the flag design
  1. While still warm, arrange blueberries in the top left corner and strawberry slices across the rest to create a flag design. Place the berries in a tight cluster for a clear “stars” corner and overlap strawberry slices like stripes.
Serve
  1. Serve immediately with graham crackers for dipping. Dip while hot so the chocolate stays thick and stretchy.

Notes

For best results, use an oven-safe cast-iron skillet so the chocolate stays hot and dip-like while serving. Store leftovers covered in the refrigerator up to 2 days, then rewarm in a 300°F oven just until melty; do not freeze for best texture. For a dairy-free swap, use coconut cream instead of heavy cream and dairy-free chocolate chips.