Friday, November 10, 2017

Gingerbread Cookie Dip

This holiday recipe for Gingerbread Cookie Dip is perfect for a dessert table at a family party or to share with friends. Or to eat with a spoon.

I am sharing a new, holiday-inspired dessert recipe today - because it's Friday; it was 20 degrees this morning; it's SNOWING; and the holidays are only a few short weeks away. Who has started Christmas shopping? I have one item purchased so far. But I have a list.

This dip is easy to make with only a handful of ingredients. I lightened it up slightly and added protein by including Greek yogurt, but this is not a diet recipe. It also includes full fat whipped cream cheese and crushed cookies. When making holiday desserts, I don't like to skimp.

This no-bake dip can be made in 5 minutes and works best if you use a stand mixer or hand mixer to whip all the ingredients together.

Enjoy and happy Friday!

Gingerbread Cookie Dip
Yields: 6+ servings

1/3 cup whipped cream cheese
1/3 cup Greek yogurt + 2 Tablespoons
1 cup whipped topping
1 Tablespoon blackstrap molasses
2 Tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground all spice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
5 small ginger cookies, crumbled

Whipped topping
1-2 crumbled ginger cookies

*Mix all ingredients in a stand mixer or hand mixer, until combined.
*Serve with ginger cookies and your favorite fruit.
*Keep refrigerated - this dip will last a few days if chilled.

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