Gingerbread Cheesecake Dip

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 4 oz Cool whip
  • 1 dash Nutmeg
  • 1/4 cup Powdered sugar

• Snacks

  • 1 Graham crackers

• Dairy

  • 1 8-ounce package Cream cheese

Found on foodfolksandfun.net

Description

Ingredients

• 1 8-ounce package cream cheese, softened
• ¼ cup brown sugar
• ¼ cup powdered sugar, sifted
• 3 Tablespoons molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• dash nutmeg
• 4 oz Cool Whip (or 1½ cups freshly whipped cream)
• Graham crackers for serving

Directions

• Beat the cream cheese until smooth, about 1 minute.
• Pour in the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.
• Next add the ginger, cinnamon, and nutmeg and mix until combined.
• Finally, add the Cool Whip and beat until combined, about 30 seconds.
• Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be stored in an airtight container for up to 1 week in the refrigerator.