High Heels & Grills: Gingersnap Dip

Tuesday, November 6, 2012

Gingersnap Dip

Happy election day! Who are you voting for?? Haha just kidding. Word on the street is, that's kind of a personal question. So I won't ask you unless you want to tell me and in that case...who are you voting for?? I feel kind of like a bad citizen for saying this, but I am so glad election season is finally over! Did watching some of the debates make anybody else cringe on the inside? Sometimes I was so embarrassed that I couldn't even look at the television screen. Yikes. And those commercials? Good riddance for another four years. With that being said, today is a very important day and I'm excited to see what it will bring!

I don't mean to change the subject or anything, but I am bursting at the seams to share this Gingersnap Dip recipe with you! I know I say that all of the recipes we post are delicious and good and yummy and blah blah blah {Which really, they are. Why else would I want to share them with you?}, but not only is this recipe all of those things, it's something a little more special. This right here is a little taste of Christmas in your mouth. It must be because of all the gingerbread houses during the holidays or something, but the taste of ginger, even the smell of it, will forever remind me of Christmas. So, what better way to bring you a taste of Christmas on our blog than in the form of this lovely Gingersnap Dip? I, for one, don't like my gingersnaps so snappy. I prefer the soft, chewy kind {which I plan on sharing my favorite recipe for them here in a little while}, but at the same time, I couldn't stop snarfing these down with this dip! Trust me. You won't be able to either.


This takes literally five minutes {if not less} to whip up, but it surprisingly makes a lot! It would be perfect for those holiday parties coming up!

Ingredients:
  • 8 oz. (1 block) cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp. pumpkin pie spice
  • 8 oz. (1 tub) frozen whipped topping, thawed

Directions:
  1. In a small bowl, beat the cream cheese, powdered sugar, and pumpkin pie spice until fluffy.
  2. Beat in whipped topping until blended.
  3. Serve with gingersnaps.

It's best to cover and chill it for a little while before serving, but it's definitely not necessary. Enjoy!

-Sarah

Linking up here.

10 comments:

  1. I love a good dip that doesn't take much time to whip up! This sounds really good...so good that I probably would eat the whole thing:-) Why are dips so easy to consume??? I will be glad that all the commercials will be over after today!!!

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  2. This dip looks so good! Gingersnaps are delicious. I'm with you, soft and chewy all the way :)
    Erin @ Wholly Delicious Dishes

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  3. I agree. I'm looking forward to not having to hear all those commercials anymore. It was bad enough having to listen to them on TV but the similar ads that were on Pandora radio? Come on. I turned the TV off and turned on the radio to get away from that crap. haha!

    Anyways, this sounds super tasty, am definitely going to have to try this one. Thanks!

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  4. So simple, yet so yum! I'd love to have you link this us to Titus 2 Tuesday this week on Cornerstone Confessions.. I hope to see you there.

    Kathy

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  5. Yum! That sounds similar to another dip I make but I'll have to try this version.

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  6. That is a clever idea. I didn't think one could make gingersnaps much better but there ya go! I hope you will share this idea at my holiday cookie exchange: http://www.tumbleweedcontessa.com/blog/2012-cookie-exchange-cookies-and-memories/

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  7. MMMMMMM this looks delish...I LOVE gingersnaps too!

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  8. Pinned it! You should link up with my party over at She cooks, She crafts, She Runs!
    http://www.shecookscraftsruns.net

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  9. Made this today for a party and it was soooo good. Sugar coma worth it!

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  10. Hi Sarah! Oh, yum. This is gorgeous. I don't think we get pumpkin spice here in Australia but if I look at what goes into it I might just try and recreate this. How yummy! Thanks so much for linking up at Thriving on Thursday.

    Anne xx

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