Gingersnap Dip Remade
1 package (8 ounces) cream cheese, softened
1 cup confectioner’s sugar
2 teaspoons warm spice mix (*recipe below)
1 carton (8 ounces) frozen French Vanilla Cool Whip, thawed
remainder of warm spice mix to garnish
*to create the warm spice mix, blend
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
In a small to medium-sized bowl, combine the cream cheese, confectioner’s sugar and spice mix using an electric mixer until blended. Beat in French Vanilla Cool Whip until combined. Keep refrigerated until serving.
To serve, spoon dip into a serving bowl and garnish with remaining spice mix. Pair with gingersnap and/or sugar cookies. (If you don’t have the time or desire to bake fresh cookies, Archway Ginger Snaps are a nice complement to this dip).
Yield: approximately 3 cups of dip. Feel free to halve, quarter or double this recipe as needed. Note—if halving, quartering or doubling this recipe, remember to halve, quarter or double the corresponding recipe for warm spice mix as well.