Well, Christmas season is definitely here! My house is decorated, it snowed over the weekend, and Christmas party season is in full swing. In our winters here in Virginia so far, I’ve only seen us get 2 “snows” per year max, so maybe we can get away with this being our only snow for the season?!? (probably wishful thinking)
This dip is a sweet appetizer/dessert that I made to take over to my husband’s casual work Christmas party. This party is one of those where your meal is made up of different appetizers and dips people have brought over. I wanted something that I could make easily and would travel well (read – I don’t have to worry about keeping it hot getting it there), so this gingerbread cheesecake dip from Food, Folks, and Fun fit the bill. I’m not joking when I say you could have this ready to go in 10-15 minutes (with washing the mixer), and I know quick and easy is always appreciated this time of year. Just be sure to set out your cream cheese as it will mix much easier at room temperature!
As far as the spices go, I noticed last minute that I didn’t have any ground ginger, so I subbed in pumpkin pie spice (which isn’t exactly the same but gets the same idea). Because of that swap, I decreased the amount of cinnamon I used down to 1/2 teaspoon.
To serve, I set out honey graham crackers and cinnamon-sugar pita chips, but you could certainly use other dippers such as vanilla wafers, gingerbread crisps, or even fruit such as apples or grapes. I topped it with some seasonal sprinkles to add some color, but this is entirely optional. As the original author said, if you are prepping this significantly ahead of time, wait until just before serving to add the sprinkles. Enjoy!
Gingerbread Cheesecake Dip
Adapted from Food, Folks, and Fun
1 8oz pkg of cream cheese, at room temperature
1/4 cup brown sugar
1/4 cup powdered sugar
3 Tbsp. molasses
1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
4 oz (1/2 pkg) of whipped cream
Dippers: graham crackers, cinnamon-sugar pita chips, cookie wafers, apples, etc.
Optional: seasonal sprinkles
In the bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the brown and powdered sugar and mix until thoroughly combined. Mix in the molasses and spices and lastly add and mix in the whipped cream. Beat on medium-high for 2-3 minutes until smooth. Transfer to a serving bowl. If not planning to serve it immediately, cover and refrigerate until serving time. Add sprinkles, if desired, immediately before serving.