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Gingersnap Dip

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Total Time
Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Tessie Hughes, Marion, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

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

Test Kitchen Approved

Gingersnap Dip

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Yield: 3 cups
Prep: 10 min
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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
  • Gingersnap cookies
Text Ingredients

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.

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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