Wednesday, December 7, 2016

Gingerbread Cheesecake Dip

I've been doing a lot of gingerbread items this fall... It's not something I normally do, and I'm not always a big fan, but it's just SO Christmas! And, let's be honest-- I love baking for other people, and it makes other people happy for me to make gingerbread things!

I saw this, and thought it would be something easy and tasty. Not time consuming, so it wouldn't be too complicated to do in the morning. (Mornings have actually been easier for me lately... sometimes.) 

This dip is VERY gingerbread-y. If you aren't a fan of gingerbread, you probably won't like this--but, you should make it anyways. The gingerbread people in your life will love you for it!

Oh, and FYI- while some dips don't really need the time to 'set' in the fridge, this one does. I actually add more cool whip than the original recommends, because it seems too thin without it. (The taste is still very strong though, so don't worry about that!)

Printable Recipe
Gingerbread Cheesecake Dip


  • 8 ounces cream cheese, softened
  • ¼ cup brown sugar
  • ¼ cup powdered sugar
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 8 ounces Cool Whip
  • Graham crackers, animal crackers, etc. for serving

  1. In a large mixing bowl, beat the cream cheese until smooth, about 1 minute. Add the sugars and molasses; beat on medium speed until smooth and combined. Add the spices and mix until combined.
  2. Beat in the Cool Whip until combined.
  3. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers, animal crackers, etc. 
Approx 4 cups (estimate)
15 minutes + cooling
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
116/ ¼ cup (estimate)

Source (for original): Food, Folks & Fun

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