Gingerbread dip is the perfect party dessert to bring to your holiday gathering this year. It pairs spicy Biscoff cookies, creamy and tangy cream cheese and warm spices like cinnamon and ginger.
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Why You'll Love this Gingerbread Dip
- It screams holiday flavors! With cinnamon, ginger, molasses and cream cheese your taste buds are in for a special treat.
- You can make it in less than 5 minutes. Yep! Needs a last minute party appetizer or dessert? Well, this is it.
- No crazy ingredients or tools needed. Electric hand or stand mixer are all you need. You'll find all the ingredients you need in your pantry already or at almost every grocery store!
Ingredients You'll Need
Cream Cheese - Make sure it's room temperature when you go to make your dip otherwise you will end with little clumps of cream cheese in your dip.
Molasses - Provides such a richness to your dip.
Marshmallow Fluff - This adds sweetness to balance out the tang of the cream cheese and a certain silky texture to the dip. You can find it at most grocery stores in the baking section.
Biscoff Cookies - These are the secret to this dip. They are perfectly spiced ginger cookies that add the most delicious sweet and spicy flavor to our dip.
Cinnamon - Use ground cinnamon not cinnamon sticks.
Ginger - Ground ginger works perfectly here and adds extra delicious spicy flavor to our dip.
Step-By-Step Instructions to Make Gingerbread Dip
Step 1: Remove your block of cream cheese from the fridge 30 minutes before starting. It needs to be room temperature when you whip it.
Step 2: Place your cream cheese in a medium bowl and use an electric hand mixer or electric stand mixer to beat until light, fluffy, and no lumps remain. About 2 minutes.
Step 3: Add in marshmallow fluff and molasses and whip the mixture until combined.
Step 4: Add in cinnamon, ginger, and ground Biscoff cookies. Mix until combined.
Step 5: Refrigerate for at least 30 minutes before serving.
Tips for Success
- Ensure you remove your cream cheese from the fridge about 30 minutes before starting this recipe.
- Crush the Biscoff cookies very finely to avoid having large clumps in the dip.
- Use full fat cream cheese. This is a decadent recipe and it just doesn't taste the same if you try to use the low fat or light cream cheese.
FAQ About Gingerbread Dip
I haven't tried it with this specific recipe, but I reckon you could by using vegan cream cheese and vegan melted marshmallows.
I recommend eating it on the day of preparing. It will keep covered in an airtight container in the fridge for up to two days.
No! Absolutely not. If you prefer a smoother, silky dip you can omit the Biscoff cookies.
Make Ahead Instructions
I recommend making this dip the morning of or night before you plan to eat it. This gives it ample time to chill and set in the fridge. I do not recommend freezing this dip.
Storage
Store the dip in the fridge until you would like to serve it. Keep your dip out for max 1 hr at a time (though good luck having any left after an hour!!). Cover with plastic wrap and place in the fridge for up to 2 days.
Ideas for Dipping
Cookies, graham crackers, fruits and pancakes or waffles are perfect for dipping in this luxurious gingerbread dip.
Other Recipes You'll Love
- Addicting Butterscotch Square Recipe
- Easy Chocolate Chip Banana Bread Recipe
- Chocolate Peanut Butter Marshmallow Squares
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Gingerbread Dip
Ingredients
- 8 oz cream cheese at room temperature
- ½ cup marshmallow fluff
- 2 tablespoon molasses
- 1½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup ground Biscoff cookies about 8 cookies
Instructions
- Remove cream cheese from fridge 30 minutes before starting recipe.
- Place Biscoff cookies into a small Ziploc bag and crush into fine pieces.
- Place cream cheese into a bowl and whip on high for about 2 minutes until creamy and smooth.
- Add marshmallow fluff and molasses and mix to combine.
- Add in cinnamon and ginger and mix.
- Fold in crushed Biscoff cookies.
- Refrigerate for 30 minutes minimum before serving.
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