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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 
Ingredients
- 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
Directions
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.
