Gingerbread Cookie Dip

Additional Time: 5 minutes

Total Time: 5 minutes

Servings:

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!

12 Ounces Cream Cheese softened
1/4 Cup Molasses
1/2 Cup Heavy Cream
2 1/2 Teaspoons Ground Ginger
2 Teaspoons Ground Cinnamon
3/4 Teaspoons Ground Cloves
1 Cup Ground Gingersnap Cookies (About 2 cups of cookies before being pulsed in a blender)
1/2 Cup Powdered Sugar
1/3 Cup Brown Sugar

Pulse the molasses or gingersnap cookies in a food processor or blender until smooth.
In a mixing bowl, using a handheld mixer, whip the cream cheese until soft.
Add molasses, scrape the sides of the bowl and beat the two together.
Add in the cream, ground gingersnaps, ginger, cloves, cinnamon and beat to combine.
Finally, add the brown sugar and powdered sugar, beating until smooth.
Serve alongside graham crackers and Nilla wafers.

placed in an airtight container, the dip will keep for 3-4 days in the refrigerator.

Nutrition Facts

Gingerbread Cookie Dip

Amount Per Serving (1 g)

Calories 686 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 16g

Cholesterol 60mg20%

Sodium 463mg20%

Carbohydrates 85g28%

Fiber 2g8%

Sugar 48g53%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.