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Gingersnap Dip Recipe
Gingersnap Dip Recipe photo by Taste of Home

Gingersnap Dip Recipe

Publisher Photo
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons pumpkin pie spice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (16 ounces) gingersnaps

Nutritional Facts

1 serving (2 tablespoons) equals 158 calories, 7 g fat (4 g saturated fat), 10 mg cholesterol, 152 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps. Yield: 3 cups.
Originally published as Gingersnap Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p133

Nutritional Facts

1 serving (2 tablespoons) equals 158 calories, 7 g fat (4 g saturated fat), 10 mg cholesterol, 152 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Reviews for Gingersnap Dip

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 27, 2013

I took this to a potluck last night and 3 ladies asked for the recipe. So easy and so tasty. I put a fancy little knife in the bowl, to avoid to many crumbs in the dip. Buy at least 2 bags of cookies. Janet

MY REVIEW
Reviewed Jan. 15, 2010

I've been making this dip for years and people seem to really love it!

MY REVIEW
Reviewed Mar. 5, 2009

I have made this dip several times and always get asked to make it again! Very good!

jlascherman

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