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Retro Rad Approved

Gingersnap Cheesecake Dip

This delicious and creamy Gingersnap Cheesecake Dip recipe is rich and creamy with a spicy zing from the ginger.  Perfect dip to serve at your holiday party!

Prep Time: 15 minutes

Serves: Party Size

Yield: 3 ½ cups



  • 1 cup Frigo® Whole Milk Ricotta
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • 2 tablespoons dark molasses
  • 2 tablespoons pumpkin pie seasoning
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground red chili
  • 1 cup crushed gingersnap cookies
  • Gingersnap cookies, gingerbread man cookies, or pretzels, for serving


In a food processor, mix Frigo® Whole Milk Ricotta and cream cheese and process until smooth, about 1 minute.

Incorporate the powdered sugar and molasses and blend until smooth and combined, about 1 minute.

Next, add the pumpkin pie seasoning, ginger, and red chili, and mix until combined.

Finally, add the crushed gingersnap cookies into the food processor and pulse until combined.

Transfer dip to a serving bowl and chill until ready to serve. Garnish with crushed gingersnap cookies and/or sprinkles right before serving. Serve with gingersnap cookies, gingerbread man cookies, or pretzels.