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
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.