Gingerbread Cheesecake Dip
Ingredients
- 1 (8-oz) block cream cheese, softened
- ¼ cup packed brown sugar
- ¼ cup powdered sugar
- 3 Tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Pinch of grated nutmeg
- 1 (8-oz) carton frozen whipped topping, thawed
- 1 (14.4-oz) pkg graham crackers
- 1 (11-oz) pkg vanilla wafer cookies
Instructions
- Beat cream cheese at medium speed with an electric mixer 1 minute or until smooth. Add both sugars, molasses, ginger, cinnamon, and nutmeg; beat until blended.
- Fold in whipped topping until well blended. Serve immediately with graham crackers and wafer cookies for dipping. Store leftover dip, covered, in refrigerator.
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