Gingerbread Cookie Dip
It's the most magical time of year, Holiday Food time!! I mean, yes the holidays matter too, but just look at this creamy Gingerbread Cookie Dip!
Servings: 8
Ingredients
- 1 Cup Ground Gingersnap Cookies (About 2 cups of cookies before being pulsed in a blender)
- 12 Ounces Cream Cheese softened
- 1/4 Cup Molasses
- 1/2 Cup Heavy Cream
- 2 1/2 Teaspoons Ground Ginger
- 3/4 Teaspoons Ground Cloves
- 2 Teaspoons Ground Cinnamon
- 1/3 Cup Brown Sugar
- 1/2 Cup Powdered Sugar
Instructions
- Pulse the molasses or gingersnap cookies in a food processor or blender until smooth.1 Cup Ground Gingersnap Cookies
- In a mixing bowl, using a handheld mixer, whip the cream cheese until soft.12 Ounces Cream Cheese
- Add molasses, scrape the sides of the bowl and beat the two together.1/4 Cup Molasses
- Add in the cream, ground gingersnaps, ginger, cloves, cinnamon and beat to combine.1/2 Cup Heavy Cream, 2 1/2 Teaspoons Ground Ginger, 2 Teaspoons Ground Cinnamon, 3/4 Teaspoons Ground Cloves
- Finally, add the brown sugar and powdered sugar, beating until smooth.1/3 Cup Brown Sugar, 1/2 Cup Powdered Sugar
- Serve alongside graham crackers and Nilla wafers.
Notes
placed in an airtight container, the dip will keep for 3-4 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 686kcal | Carbohydrates: 85g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 463mg | Fiber: 2g | Sugar: 48g