Gingerbread Cheesecake Dip

 

My sister in law made this for Christmas last weekend and it was really good. It's a nice option for all the desserts around the holidays.

 

Gingerbread Cheesecake Dip

(Adapted from Food, Folks and Fun)

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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 2 cups freshly whipped cream)
Graham crackers for serving

Beat the cream cheese until smooth, about 1 minute.

Add the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.

Add the ginger, cinnamon, and nutmeg and mix until combined.

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.

Notes:

This dip will keep, covered in the refrigerator, for up to 5 days. Just don’t place the decorative sprinkles (if using) on until right before serving.