This post may contain affiliate links. For more information, read my disclosure policy.

I turned Strawberry Pretzel Salad into an easy, fast, and delicious DIP recipe! Strawberry Pretzel Dip is a fluffy sweet cream cheese dip with tons of strawberry flavor and it’s perfect for dipping pretzels!

A white bowl filled with creamy pink Strawberry Pretzel Salad Dip topped with cherry sauce sits on a plate surrounded by mini pretzels. In the background, theres a small bowl of cherry sauce and a few scattered pretzels on a light-colored surface.

Somehow we entered a time warp back in January and when we stepped out it was mid-May. I’m not quite sure how that happened but Memorial Day is right around the corner. After that, summer and with it pool parties, BBQs, the 4th of July…all times when you need lots of potluck ready appetizers and desserts that are no-bake, easy, and fast.

This Strawberry Pretzel Salad Dip fits all of those requirements. Especially the one where it’s good for a party. It’s perfect for a backyard BBQ, a potluck or just because you love cream cheese dip or strawberry pretzel salad!

A photo showcases ingredients for a Strawberry Pretzel Salad Dip: a plate of cream cheese, a bowl of pretzels, a dish of vanilla extract, a tub of Cool Whip, strawberry pie filling, and sugar, all neatly labeled.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Ingredient Notes

I daresay, the actual salad recipe is pretty easy but this dip? Is even easier. Just a few simple ingredients get mixed together and it’s ready to serve.

The classic Strawberry Pretzel Salad recipe includes cream cheese, whipped topping, and sugar. Then it’s topped with strawberries and jell-o and it’s all on top of a pretzel crust.

This recipe is very similar. The base of the dip is the same as the middle of that layered dessert. Cream cheese, sugar, and whipped topping are mixed together (you could substitute whipped cream). Then, instead of using jell-o, I used strawberry pie filling. Just swirl some in and add some to the top for garnish.

Instead of making crust, you just serve this with pretzels. Or a spoon. I won’t judge.

A glass bowl with partially mixed creamy butter and sugar sits on a white marble countertop, reminiscent of the beginnings of a delectable Strawberry Pretzel Salad Dip.
A glass bowl filled with light pink whipped frosting, reminiscent of strawberry pretzel salad dip, rests on a smooth, white marble surface. The frosting appears fluffy and creamy, with visible swirls and texture throughout.

How to make Strawberry Pretzel Dip Tips

  • Make sure your cream cheese is softened so you don’t have lumps.
  • I love cool whip but you could use 3 cups of freshly whipped cream instead.
  • You can find strawberry pie filling in the baking aisle, near the pie crusts and other pie fillings.
  • Store in an airtight container in the fridge for up to 3 days. If using cool whip you can freeze the dip also!
A white bowl filled with creamy pink Strawberry Pretzel Salad Dip topped with cherry sauce sits on a plate surrounded by mini pretzels. In the background, theres a small bowl of cherry sauce and a few scattered pretzels on a light-colored surface.

Strawberry Pretzel Salad Dip Recipe

4.27 from 95 votes
Turn your favorite summer recipe into a party dip! Strawberry Pretzel Salad Dip is just like that no bake dessert but easier to serve!

Recipe Video

Prep Time 10 minutes
Total Time 10 minutes
Yield 2 servings
Serving Size 1 serving
Save RecipeRate RecipePrint Recipe

Ingredients
 

  • 8 ounces (226g) Cream Cheese room temperature
  • ⅓ cup (67g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces Cool Whip
  • ¾ cup Strawberry Pie Filling divided (from a 20 ounce can)
  • Pretzels for serving

Instructions

  • Use a hand mixer to beat cream cheese, sugar, vanilla, and salt until smooth. Fold in Cool Whip. Stir in about ½ cup of the pie filling. Chill dip until ready to serve. (Can be made one day ahead.)
  • When ready to serve: Place dip in serving bowl. Top with another ¼ cup or so of pie filling for garnish. Serve with pretzels.
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Recipe Nutrition

Serving: 1serving | Calories: 809kcal | Carbohydrates: 94g | Protein: 10g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 133mg | Sodium: 459mg | Potassium: 273mg | Fiber: 1g | Sugar: 74g | Vitamin A: 1721IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Favorite Dip Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.27 from 95 votes (90 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




68 Comments

  3. Love the idea to turn this classic “salad” into a dip. We moved to Pittsburgh, PA a few years ago, and it’s a staple back here. Just to comment…a co-worker has made a blueberry version! She used berry jello, and with blueberries it was a lovely shade of blue. She paired with the strawberry for a red, white, and blue US Flag theme for July 4th. Tasty and festive!

    Reply