Gingerbread Dip (Creamy & Delicious!)

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Tis the season for gingerbread! And this delicious Gingerbread Dip is ideal for creating warm gingerbread flavor without any baking.

Cream cheese and Cool Whip combine with classic gingerbread spices for a simple dessert dip that is fresh, flavorful, and a new holiday tradition. Add a box of cookies or graham crackers, and dessert is ready!

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My kids love having this dip when decorating graham cracker gingerbread houses. It is festive and tasty and gives them something to munch on instead of the candy that is supposed to go on the houses!

This simple dip is excellent for parties, too, because every holiday party needs a gingerbread dessert. So skip the effort of baking cookies or a cake and make this crowd-pleasing gingerbread dip!

Love classic gingerbread flavor? Try my recipes for Gingerbread Cookie Bars, Gingerbread Pancakes, and Gingersnap cookies!

🎄Key Ingredients

For exact amounts needed see the recipe card below

  • Cream cheese – Softened to room temperature.
  • Brown sugar
  • Molasses
  • Vanilla extract
  • Spices – Ground ginger, cinnamon, cloves, and nutmeg
  • Whipped topping – Like Cool Whip, thawed.
gingerbread dip ingredients

🥣How to Make Gingerbread Dip

  1. Put the cream cheese, brown sugar, molasses, vanilla, and spices in a mixing bowl. Beat at medium speed with an electric mixer until smooth and creamy.
  2. Use a spatula to fold in the whipped topping.
  3. Refrigerate 1 hour before serving to allow the flavors to blend.
adding the molasses and seasoning
Mix the cream cheese and spices
add the whipped topping
Add whipped topping

🍪Serving Ideas

This dessert dip tastes fantastic and is perfect for dipping cookies. Some of the best dipping options are:

  • Graham crackers
  • Vanilla wafers
  • Sugar cookies
  • Gingerbread cookies

But cookies aren’t the only choice for dipping! This gingerbread cheesecake dip tastes fabulous with apple slices, strawberries, or other fruit.

If you are planning a party, why not make a collection of festive holiday dessert dips! Eggnog Dip and Peppermint Dip will go perfectly with this cheesecake dip recipe.

💭How to Store

Store the gingerbread dip in the refrigerator, tightly covered in an airtight container, for 4-5 days. Stir it well before serving. You can also freeze the dip for up to 2 months. Thaw it overnight in the fridge before serving.

side view of gingerbread dip with red sprinkles

⭐Tips and Variations

Be sure to check out the step by step instructions

  • Leave the cream cheese at room temperature for an hour before making the dip, so it is easy to blend.
  • Don’t use blackstrap molasses because it is too bitter for this sweet dessert.
  • It works best to use an electric mixer to blend the cream cheese but then use a spatula to fold the whipped topping.


How long can I leave cream cheese dip at room temperature?

It is safe to leave the dip out for 2 hours. Then return it to the refrigerator for at least 30 minutes before taking it out again.

Can I use low-fat cream cheese in this recipe?

Low-fat cream cheese will work fine, although it might not be as creamy. I wouldn’t try to freeze the dip if you used a lower-fat product.

Do I have to use Cool Whip in this recipe?

No, you can use heavy whipping cream to make real whipped cream instead. Whip the 1 1/2 cups of cream until soft peaks form. Then add 1/4 cup of powdered sugar and beat until stiff peaks form.

If you make this with heavy cream, it will only last for 1 day in the fridge and can’t be frozen.

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bowl of gingerbread dip topped with sprinkles
5 from 1 vote

Gingerbread Dip Recipe

Published By Anne
Gingerbread Dip creates gingerbread flavor without baking. Cream cheese & Cool Whip combine with gingerbread spices for a dessert dip.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 10
Print Save Rate Pin


  • 1 8 ounces cream cheese softened
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 container whipped topping thawed


  • In a medium bowl, beat the cream cheese, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, and nutmeg until well combined.
    1 8 ounces cream cheese, 1/3 cup brown sugar, 1/3 cup molasses, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg
  • Use a spatula to fold in the whipped topping until well-mixed.
    1 container whipped topping
  • Chill the dip for at least one hour before serving.


  • Don’t use blackstrap molasses because it will make the dip bitter.
  • It works best to use an electric mixer to blend the cream cheese but then use a spatula to fold the whipped topping.

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Nutrition Information

Calories: 152kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 87mg | Potassium: 211mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 343IU | Vitamin C: 0.01mg | Calcium: 56mg | Iron: 1mg

Nutrition facts are estimates.

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gingerbread dip on a cookie

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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