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Gingersnap Dip

  • Prep

  • Ready In

Tayma

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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

Lyndsay
1
10/23/2014

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.

familycook
0
10/30/2013

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..

Miranda Keskes
0
8/3/2013

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!