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Gingersnap Dip

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
    3 cups


  • 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


  • 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.
Nutrition Facts
2 tablespoons: 158 calories, 7g fat (4g saturated fat), 10mg cholesterol, 152mg sodium, 22g carbohydrate (12g sugars, 0 fiber), 2g protein.

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  • dublinlab
    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

  • dudafamily
    Jan 13, 2012

    No comment left

  • brwneyedgurl
    Jan 26, 2011

    No comment left

  • charlottegrace
    Feb 22, 2010

    No comment left

  • Katy50
    Jan 15, 2010

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

  • jlascherman
    Mar 5, 2009

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

  • michelle
    Dec 8, 2007

    No comment left

  • Stute
    Jan 9, 2006

    No comment left