Hosting the most epic holiday party this year? Keep everyone happy with this creamy eggnog dip. Easy recipes are the key to stress-free entertaining!
Everyone loves eggnog, especially when combined with favorites like cream cheese and Cool Whip. You can mix this creamy dessert in just a few minutes and serve it with gingersnaps or cookies for a simple yet delicious treat.
Are you an eggnog fan? Try my eggnog pie, eggnog French toast, or sous vide eggnog.
🎄Key Ingredients
For exact amounts needed see the recipe card below
- Cream cheese – Softened to room temperature.
- Eggnog
- Rum extract
- Vanilla extract
- Cinnamon
- Nutmeg
- Powdered sugar
- Whipped topping – Like Cool Whip, thawed.
🥣How to Make Eggnog Dip
- Put the cream cheese in a mixing bowl and beat at medium speed until light and fluffy.
- Add the eggnog, rum extract, vanilla extract, cinnamon, and nutmeg to the bowl. Beat until smooth and creamy.
- Gradually add the powdered sugar, about 1/3 at a time. Beat after each addition.
- Use a spatula to fold the whipped topping into the mixing bowl.
- Refrigerate and chill for about 1 hour before serving.
🍪Serving Ideas
Serve this eggnog dessert dip with your favorite holiday cookies for dipping! Some classic choices are:
- Gingerbread cookies
- Gingersnap cookies
- Vanilla wafers
- Graham crackers
- Pretzels
- Oreos
You can also serve the dip with fresh fruit like apples, strawberries, or raspberries. Combine this creamy dip with Peppermint Dip and Gingerbread Dip for a holiday season party!
💭How to Store
Store the dip in an airtight container in the refrigerator. It will keep for 3-4 days, tightly covered.
You can also freeze the eggnog cheesecake dip for about 2 months. Thaw it overnight in the refrigerator and stir it well before using.
⭐Tips and Variations
Be sure to check out the step by step instructions
- For a smooth and creamy dip, soften the cream cheese for about an hour at room temperature.
- It works best to use an electric mixer to blend the cream cheese but then use a spatula to fold the whipped topping.
- If you can’t find rum extract, you can substitute vanilla extract. Or use 2 teaspoons of rum in place of the extract.
- Top the dip with a light sprinkle of cinnamon or nutmeg before serving.
📝FAQ
Yes, you can make it up to 2-3 days before serving it. It is best when it chills for at least an hour before serving.
For food safety, don’t leave this dip out of the refrigerator for more than 2 hours.
Yes, as long as your homemade eggnog heats the eggs like sous vide eggnog or a recipe made with tempered eggs.
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Eggnog Dip Recipe
Ingredients
- 8 ounces cream cheese softened
- ½ cup eggnog
- ½ teaspoon rum extract
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg ground
- 2 cups powdered sugar
- 8 ounces whipped topping thawed (1 tub)
Instructions
- In a medium bowl, beat the cream cheese until light and fluffy, about 4 minutes.8 ounces cream cheese
- Add eggnog, rum extract, vanilla extract, cinnamon, and nutmeg, and beat until smooth.½ cup eggnog, ½ teaspoon rum extract, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg
- Gradually add powdered sugar, about 1/3 at a time, beating after each addition until smooth.2 cups powdered sugar
- Fold whipped topping into eggnog mixture until creamy.8 ounces whipped topping
- Chill the dip in the refrigerator for at least 1 hour before serving
- Serve with your choice of dippers, such as gingerbread cookies or graham crackers.
Notes
- Store leftovers in the refrigerator for 3-4 days.
- If you can’t find rum extract, you can substitute vanilla extract. Or use 2 teaspoons of rum in place of the extract.
- Top the dip with a light sprinkle of cinnamon or nutmeg before serving.
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Nutrition Information
Nutrition facts are estimates.
