This slow cooker 3-ingredient shamrock marshmallow dip is the kind of fluffy dessert my cousin absolutely loses her mind over—sweet, creamy, and just festive enough for spring gatherings without feeling fussy. It leans on the American tradition of marshmallow-based dessert salads and dips, but pares everything down to three pantry-friendly ingredients and a hands-off slow cooker method. The result is a pale green, cloud-like dip with tiny green sugar crystals folded in for sparkle and a bit of texture. It’s ideal when you want something playful and shareable that feels special but doesn’t keep you tied to the stove.
Serve this shamrock marshmallow dip warm from the slow cooker on the “keep warm” setting, with a spread of dippers: crisp vanilla wafers, shortbread cookies, graham crackers, sliced strawberries, green apple wedges, and pretzels for a sweet-salty contrast. For spring parties, I like to set the slow cooker insert on a trivet right on the table with a small ladle and bowls so guests can spoon some into their own ramekins. A pot of coffee, black tea, or a lightly sweetened iced tea balances the richness nicely, and if you enjoy dessert wines, a small glass of Moscato or a gently sparkling Prosecco works well alongside.
Slow Cooker Shamrock Marshmallow Dip
Servings: 10-12
Ingredients
2 (10-ounce) bags mini marshmallows
2 cups heavy whipping cream
3 tablespoons green sanding sugar or green decorating sugar, divided
Directions
Lightly mist the inside of a small slow cooker (about 2 to 3 quarts) with nonstick cooking spray to help prevent sticking and make cleanup easier.
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