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)
1
8-ounce package cream cheese, softened
¼
cup brown sugar¼ 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.
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