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Eggnog Dip

 Eggnog Dip
I put together a cookbook of my grandma's Christmas recipes that includes this classic eggnog appetizer. Serve it as a dip with fresh fruit or drizzle it over cake for dessert.
20 ServingsPrep: 10 min. + chilling Cook: 10 min. + cooling


  • 1-1/2 cups eggnog
  • 2 tablespoons cornstarch
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon rum extract, optional
  • Assorted fruit and pound cake cubes


  • In a small saucepan, combine the eggnog and cornstarch until smooth.
  • Bring to a boil; boil and stir for 2 minutes. Remove from the heat;
  • stir in sour cream. Cool completely.
  • In a small bowl, beat whipping cream and sugar until stiff peaks
  • form. Fold into eggnog mixture with extract if desired. Cover and
  • refrigerate overnight. Serve with fruit and cake cubes. Yield:
  • about 2-1/2 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 64 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 16 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.