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Mississippi Mud Dip

 
 
Thanks to a variety of different factors, I never got around to sharing last week’s Tailgate Thursday post for Ole Miss. It was just one of those weeks where nothing went as planned and everything seemed to be going wrong.
 
I’m sure I’m not the only one who has weeks like these, and being aware of everything going on with Hurricane Sandy helped to put things into perspective.
 
{As a side note, did you know there are lots of different ways you can still help out those who are still recovering from the storm? Be sure to check them out!}
 
Meanwhile, in our own little bubble, life has changed drastically: We got a puppy. But {a lot} more on that later this week.
 
I’m sharing a recipe today that I’m pretty sure was made for “those days”. For the days when your washing machine dies mid-wash. The days when you get caught in a rainstorm… after spending half an hour straightening your hair. When you bake the most delicious cookies ever and accidentally drop the entire tray on the kitchen floor. 
 
For the bad days at work… at school… at home. When your kids haven’t let you get a good night’s sleep for what seems like months days. When your boss gave you an “urgent” project — at 4:45 pm. When your car starts making a noise that cannot be good. The days when your new puppy has peed the carpet for the umpteenth time and you are absolutely certain that you have managed to get the only untrainable dog on the face of this planet. 
 
 
A creamy, rich layer of faux “brownie batter”, topped with sweet and gooey marshmallow fluff, walnuts, and a coating of silky ganache. Served with pretzels, it covers the bases for both salty AND sweet. I should start packaging this stuff & selling it next to the Midol. It cures all ills, ladies.
 
 
I’m glad I never got around to sharing it as a part of Tailgate Thursday because it really deserves a post of it’s own. I’m feeling more chipper already.
 
Mississippi Mud Dip
{base adapted from Chef-in-Training’s Brownie Batter Dip}
4 oz. cream cheese, softened
4 tablespoons butter, softened
1 1/2 cups powdered sugar
2 tablespoons + 1 teaspoon cocoa powder
2 tablespoons + 1 teaspoon all-purpose flour
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
2-3 tablespoons milk
1/4 cup marshmallow fluff
2 tablespoons walnuts, chopped
3 tablespoons heavy cream
1 tablespoon butter
1/4 cup dark chocolate chips
1. In the bowl of a stand mixer, cream together cream cheese and butter until smooth.
2. With the mixer on low speed, add powdered sugar a little at a time until fully incorporated.
3. Add 2 tablespoons of milk and mix until smooth, then add cocoa powder, flour, brown sugar, and vanilla. Beat until smooth and fully combined. {If dip is too thick at this point, add another tablespoon of milk and mix until desired consistency is reached.}
4. Pour mixture into a small dish. Carefully spread marshmallow fluff over top of the cream cheese mixture.
5. Sprinkle chopped walnuts over marshmallow fluff. Set aside.
6. Heat heavy cream for about 45 seconds in a microwave safe cup. {Keep an eye on it, it tends to bubble over.} Add butter and chocolate chips and let sit for about 5 minutes.
7. Whisk cream & chocolate until silky and thickened. Pour over top of walnuts.
8. Serve dip with pretzels, fruit, or cookies.

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  3. The Kitchen Prep says

    @Marie – Thanks, let me know how everyone likes it if you do! 🙂

    @Dorothy – Haha! I know, right?! I have to tell you, though, it should definitely come with a warning. Highly addictive! 😉

  5. Anonymous says

    A friend brought this to the tailgate I host a couple weeks ago and it was a huge hit!!! Making it myself tonight for tomorrows tailgate. Thanks for the awesome recipe!!!!!