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Flag S'Mores Dip

Flag s'mores dip with a melted chocolate base, gooey toasted marshmallows, and berry flag stripes. Bake in a 9-inch cast iron skillet until the marshmallows turn golden, then top with blueberries and sliced strawberries.
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Prep Time 10 minutes
Cook Time 10 minutes
cooling 3 minutes
Total Time 23 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 2 cup milk chocolate chips Use for the melted base.
  • 1 cup semi-sweet chocolate chips Adds a deeper chocolate flavor.
  • 24 marshmallows Large marshmallows toast and get gooey.
Flag Decoration
  • 1 cup fresh blueberries Place in the upper left corner like the flag field.
  • 2 cup strawberries Slice into flag stripe rows.
For Serving
  • 0.5 Graham crackers Serve for dipping.
  • 0.5 Vanilla wafers Serve for dipping.
  • 0.5 Pretzel sticks Serve for dipping.

Equipment

  • 1 cast iron skillet

Method
 

Bake the chocolate base
  1. Preheat the oven to 425°F (220°C). Position a rack so the skillet can bake evenly.
  2. Spread the milk chocolate chips and semi-sweet chocolate chips evenly in a 9-inch cast iron skillet. Make a smooth, even layer for consistent melting.
  3. Arrange the marshmallows over the chocolate in an even layer. Leave slight gaps so they toast and puff.
  4. Bake for 6–8 minutes until the marshmallows are golden. Watch for puffing and caramelized tops.
  5. Allow to cool for 3 minutes. The dip should thicken slightly while staying melted.
Decorate and serve
  1. Place the fresh blueberries in the upper left corner. Use them like the flag field for a clear patriotic look.
  2. Arrange the sliced strawberries in rows to resemble flag stripes. Keep the rows straight and evenly spaced for the best effect.
  3. Serve the dip warm with graham crackers, vanilla wafers, and pretzel sticks. Offer immediately so the chocolate stays glossy and melted.

Notes

Pro tip: Slice strawberries just before baking so they stay fresh and bright, and keep the skillet warm by serving right away. Refrigerate leftovers in a covered container for up to 2 days, though the marshmallows will firm as it cools; freezing is not recommended for best texture. For a lighter option, swap in dairy-free chocolate chips and use dairy-free chocolate to keep the same melty, gooey vibe.