Gingersnap Dip Recipe - Allrecipes.com
  • READY IN 10 mins

Gingersnap Dip

Recipe by  

"This is a really yummy dip for gingersnap or molasses cookies! It goes on like frosting and smells like the holidays! Refrigerate until serving. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Combine cream cheese, powdered sugar, and pumpkin pie spice in bowl; add whipped topping and beat until blended.
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Reviews More Reviews

Oct 23, 2014

I prefer this with graham crackers instead of ginger snaps or vanilla wafers, and I also cut the sugar just a little bit (to about 3/4 cup) for personal preference. The dip is delicious. But if you really want a wow factor use this dip as a filling for pumpkin spice cupcakes (or layer cake) and watch people go crazy! 1/2 of this recipe will easily fill 24 standard size cupcakes. Next time I will probably skip the cool whip and make my own whipped cream, since I always have heavy cream on hand for the cupcakes.

 
Oct 30, 2013

This is fabulous with those store-bought semi soft molasses cookies or fresh crisp apple slices. I have made this recipe with lighter versions of cream cheese and cool whip and it's still wonderful. Always asked to share the recipe..

 

3 Ratings

Aug 03, 2013

My friend made this for a party, and it was fantastic! I made it and brought it as a treat for a Christmas Eve party. Yum!

 

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Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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