Great ideas in the original recipe, but definitely needed tweaks. Made a double batch for a SMALL get together and didn't have any left! Stephanie's Cinna-Ginger Dip 1 pkg Regular Cream Cheese, Very soft 2 tbsp Sugar 1 6oz container, Great Value Strawberry Yogurt 1/4 tsp Ground Ginger 1 tsp Ground Ginger 1) Beat cream cheese with sugar 2) Fold in remaining ingredients 3) Cover & chill 1 hour... if possible Simple. Delicious. NOT low calorie! BTW, The only way I have found to get cream cheese soft enough is to put the whole block of cream cheese in a ziploc bag, flatten it, and place it in hot water. Mush with fingers to work out the lumps.

I read the reviews and agree with the change in spices. One thing the other reviewers might have missed is that the recipe calls for "whipped cream cheese"...it's a lighter fluffier version of the spreadable cream cheese and comes in a bigger container. I did use the hand mixer to smooth it out even more prior to adding other ingredients. Here's the perfect mix: 1 c whipped cream cheese, 2 cartons light vanilla yogurt, 1/2 tsp ground ginger, 1 tsp. cinnamon, 1/4 tsp vanilla. Perfect!

This was really good witha few alterations. I used two small cartons of vanilla yogurt and I only used half of the ginger called for, it was a little overpowering if I used the full amount. I also added a little sugar for some extra sweetness. I served it for a baby shower and it was very well recieved. I'll definately make it in the future!

Reading the other reviews I thought, we like ginger, we'll try it anyway! I thought the flavour was quite nice, though very dominantly ginger. The problem was the texture. I used plain yogurt so added a 1/2 tsp of vanilla and put it all in my vitamix, so didn't bother whipping the cream cheese first. It came out completely liquid. I added another 1/4 cup of cream cheese and it was still soupy. I stopped then and we ate it anyway with some apples and bananas. After an overnight in the fridge it was still runny. Definitely won't be making this again.

As it was, this recipe was not fantastic hence the three stars. However, with a few tweaks, it disappeared quickly at a game night. First key, beat the cream cheese first, by itself, or when you add the yogurt the dip will have little chunks of cream cheese, even if you softened it first. Second, the spice proportions were all wrong. Ginger is a much stronger spice than cinnamon and there should be far less of it. I tasted the dip after making it with the full teaspoon of ginger and it was not flavorful, it was just kind of spicy. So I turned it into a double batch and added spices until I thought it tasted right. The final verdict: for a single batch, 1/2 tsp ginger(you can go as much as 3/4 tsp if you want a little heat), 1 tsp cinnamon and 1/4 tsp vanilla extract. Even though my yogurt was vanilla flavored, the extra vanilla just helps to bring out the sweetness of the cinnamon a little more. With these changes, and a few hours in the fridge so the cinnamon stopped tasting powdery, this dip was perfect with fresh apple and pear slices.

The fruit dip was decent, however, not full of flavor to accompany the fruits. i would just go with simple whip cream over this dip for my fruits.