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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping thawed
- 1 package (8 ounces) cream cheese softened
- 2 teaspoons pumpkin pie spice
- 1 package (16 ounces) gingersnaps
- Carbohydrate 9.34507336003077 g
- Cholesterol 0 mg
- Fat 0.0182583333563317 g
- Fiber 0.0104833334639415 g
- Protein 0.00407999999825033 g
- Saturated Fat 0.00649208333671492 g
- Serving Size 1 1 serving (9g)
- Sodium 0.130166666919129 mg
- Sugar 9.33459002656683 g
- Trans Fat 0.00277983333152466 g
- Calories 37 calories
Directions 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. Print Add to Recipe Box Email a Friend
