Gingerbread Dip

5 from 1 vote

Celebrate the season with this sweet Gingerbread Dip, a fluffy holiday dessert bursting with warm spices, rich molasses, and classic gingerbread flavor.

Prep Time10

Cook Time0

Total Time10

Course: Appetizers, Dips

Cuisine: American

Keyword: 10 Minute Dips, Gingerbread Cheesecake Dip, Gingerbread Dip

Servings: servings

Calories: 161kcal

Author: Debi Morgan | Easy Party Dips

Equipment

hand mixer
mixing bowls
spatula
serving bowl and spoon

Ingredients

8 ounces cream cheese softened
½ cup powdered sugar
¼ cup packed dark brown sugar
3 tablespoons unsulphured molasses
1 teaspoon vanilla extract
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
⅛ teaspoon salt
8 ounces whipped topping thawed
Holiday sprinkles for garnish
Small gingerbread cookies for garnish

Instructions

Place softened cream cheese, powdered sugar, and brown sugar in a mixing bowl. Beat with a hand mixer on medium speed until smooth.
Add the molasses, vanilla, ginger, cinnamon, allspice, cloves, and salt. Mix on medium low until everything is combined.
Gently fold in the whipped topping with a spatula. Transfer the mixture to a serving bowl, cover, and chill until ready to serve.
Garnish with sprinkles and mini gingerbread cookies just before serving.

Notes

If you don't have all of the spices listed, you can substitute 2 teaspoons of pumpkin pie spice and it will still taste amazing!
If the mixture turns out lumpy, the cream cheese is probably too cold. It's best to let it sit at room temperature for about 30 minutes before mixing.
Always fold in the Cool Whip instead of blending it with a mixer or you'll lose the fluffy texture.
Make sure the whipped topping is fully thawed.
Store any leftovers in an airtight container in the refrigerator for up to four days. Give it a quick stir before serving again.
Freezing is not recommended unless you do so before adding the whipped topping.

Nutrition