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Gingersnap Dip Recipe

Gingersnap Dip Recipe

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. YIELD:24 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Gingersnap Dip

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dublinlab User ID: 1682119 205534
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"

Katy50 User ID: 747746 51524
Reviewed Jan. 15, 2010

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

jlascherman User ID: 582890 126790
Reviewed Mar. 5, 2009

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


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