Gingerbread Dip

A bowl of creamy dip topped with festive sprinkles and gingerbread cookies, surrounded by assorted cookies on a platter.

Creamy, fluffy, and full of warm holiday spice, this 15 minute Gingerbread Dip tastes like gingerbread cookie dough in a bowl. Grab the graham crackers because it's always the first thing gone.

Course Dessert

Cuisine American

Keyword gingerbread dip

Prep Time 15

Total Time 15

Servings

Calories 250kcal

Author Katie Cooksey

Ingredients

8 oz cream cheese softened to room temperature
1/4 cup brown sugar packed
1/4 cup powdered sugar
3 tablespoons molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
8 oz Cool Whip topping or homemade whipped cream
sprinkles optional, for garnish
gingerbread cookie optional, for garnish
20 graham crackers and/or 30-40 Nilla Wafers, Gingerbread Cookies, etc. (for dipping)

Instructions

Add cream cheese, brown sugar, powdered sugar, molasses, cinnamon, ginger, nutmeg, and ground cloves to a large mixing bowl.
Using an electric hand mixer, mix until smooth and well combined, about 2 minutes. Scraping the sides and bottom of bowl as needed.
Using a rubber spatula, fold in Cool Whip until well combined. Pour into a serving dish.
Top with sprinkles and a gingerbread cookie. Surround with graham crackers and cookies. Serve and enjoy!

Notes

Make Ahead Instructions

You can make this Gingerbread Dip up to 2 days in advance. Just prepare it as directed, transfer it to an airtight container, and refrigerate. Wait to add the sprinkles and cookie garnish until just before serving so they stay crisp and pretty.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Give it a quick stir before serving again. Since it contains dairy and whipped topping, it doesn't freeze well... the texture turns grainy once thawed, so keep it chilled and enjoy within a few days.

Nutrition