Gingerbread Cheesecake Dip
This bowl tastes like cheesecake met a gingerbread cookie and decided to party. The texture is whipped and creamy with gentle spice. You make it in minutes, then let the fridge finish the job.
Servings: 8
Ingredients
- 8 Ounces cream cheese block, at room temperature
- ½ Cup brown sugar
- ½ Cup powdered sugar
- 2 Tablespoons molasses
- 1 Teaspoon ground ginger
- 1 Teaspoon ground cinnamon
- ¼ Teaspoon ground nutmeg
- 2 Cups whipped topping
Optional Topping
- gingersnap cookies crumbled
Instructions
- In a large bowl, use an electric mixer on low speed to beat the cream cheese, brown sugar, powdered sugar, molasses, ginger, cinnamon, and nutmeg with an electric mixer until smooth and creamy.
- Gently fold in the whipped topping and mix until well incorporated. Chill in the refrigerator until ready to serve.
- Serve with favorite dippers such as gingerbread men, gingersnap cookies, fruit, or graham crackers.
Notes
Soften the cream cheese: Room temperature cream cheese beats lump-free.
Go low speed: Mixing low keeps it silky without overwhipping.
Fold gently: Light strokes keep the dip airy.
Taste and tweak: Adjust spice or sweetness to your crowd.
Garnish smart: A ring of crumbs or a dusting of cinnamon makes it look finished.
Go low speed: Mixing low keeps it silky without overwhipping.
Fold gently: Light strokes keep the dip airy.
Taste and tweak: Adjust spice or sweetness to your crowd.
Garnish smart: A ring of crumbs or a dusting of cinnamon makes it look finished.
Nutrition
Calories: 239kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 108mg | Potassium: 152mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 395IU | Vitamin C: 0.01mg | Calcium: 65mg | Iron: 0.5mg
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