The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Creamy and packed with holiday flavor, this Eggnog Dip will quickly become your favorite easy dessert to serve during the holidays.
It costs approximately $6.16 to make this dip. The recipe serves ten and costs about $0.61 per serving.
Holiday dips are a fun and festive dessert to serve at holiday parties and gatherings. For more holiday dips, try my Gingerbread Cheesecake Dip, Peppermint Cheesecake Dip, and Andes Mint Cheesecake Dip.
I am calling all eggnog lovers! If you look forward to the day the stores are stocked with Eggnog each year, this is the dip for you!
This Eggnog Dip combines your favorite eggnog flavor with cream cheese and Cool Whip to create a creamy and fluffy dessert dip for your favorite cookies and fruits. Gingersnap Cookies are one of my favorites for dipping in this dip.
This Eggnog Dip recipe is easy to make with simple ingredients. It takes a few minutes to whip together, and you can even make it ahead of time, giving you extra time during the busy holiday season!
I love the hint of spice in this sweet and festive dip that is perfect for holiday parties or after-school snacking. Once you make it, you will find you cannot get enough of this Eggnog Dip this Christmas season.
Ingredients and Estimated Cost
Per Serving Cost: $0.61
Recipe Cost: $6.16
- 8 ounce brick cream cheese – $2.24
- ½ cup eggnog – $0.42
- ½ teaspoon rum extract – $0.08
- ½ teaspoon vanilla extract – $0.25
- ½ teaspoon ground cinnamon – $0.02
- ¼ teaspoon ground nutmeg – $0.15
- 2 cups powdered sugar – $0.76
- 8 ounce tub Cool Whip – $2.24
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2022.
How To Make Eggnog Dip
- First, beat the cream cheese until light and fluffy.
- Next, mix in the eggnog, rum extract, vanilla extract, cinnamon, and nutmeg.
- Slowly beat in the powdered sugar until smooth.
- Then, fold in the cool whip.
- Let the dip chill for at least one hour before serving.
- Finally, serve with your choice of assorted dippers.
***For complete recipe instructions, see the recipe card below.
- You can substitute freshly whipped cream for the Cool Whip. Whip 1 ½ cup of heavy whipping cream to stiff peaks to yield about 3 cups.
- If you’d like, you can leave out the rum extract.
- You can turn this dip into a delicious no-bake pie by placing the dip into a graham cracker or gingersnap pie crust!
SERVE: As with most recipes with dairy products in them, you shouldn’t leave this dip out for longer than 2 hours.
STORE: Leftovers will stay fresh for up to five days when stored in an airtight container in the refrigerator.
FREEZE: Place the dip in an airtight container and freeze for 1-2 months. If you use freshly whipped cream, then please don’t freeze the dip, it will turn to soup when you defrost it.
THAW: Thaw overnight in the refrigerator or at room temperature for about two hours before serving.
Here are a few of my favorite things to use as dippers for this Eggnog Dip:
1. Gingerbread Cookies
2. Gingersnap Cookies
3. Vanilla wafer Cookies
4. Pizzelle Cookies
5. Graham Crackers
6. Chocolate Graham Crackers
7. Fruits like strawberries, apples, raspberries, blackberries, or blueberries
Yes! The ability to make this dip ahead of time is one of the reasons I love it so much. You can make it the day before, stick it in the fridge, and then pull it out to serve when you are ready. One less thing to do the day of your event.
More Christmas Recipes
- Edible Gingerbread Cookie Dough
- Christmas Oreo Balls
- Grinch Punch
- White Chocolate Peppermint Fudge
- Easy Pistachio Pudding Cookies
- Nutella Mousse
- White Forest Cake
- Gingerbread OREO Truffles
- Porcelain Sugar Cookies
- Homemade Eggnog
FOR THE DIP:
- 8 oz brick cream cheese softened
- ½ cup eggnog
- ½ teaspoon rum extract
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups powdered sugar
- 8 oz tub Cool Whip thawed
FOR DIPPING (all optional):
- Gingerbread cookies
- Gingersnap cookies
- Vanilla wafer cookies
- Pizzelle cookies
- Graham crackers
- Chocolate graham crackers
- Fruit like strawberries apples, raspberries, blackberries, or blueberries
- In a large bowl, beat the cream cheese until light and fluffy, about 4 minutes.
- Add eggnog, rum extract, vanilla extract, cinnamon, and nutmeg, and beat until smooth.
- Gradually add powdered sugar, beating after each addition until smooth.
- Fold in Cool Whip until combined.
- Transfer the dip to a serving bowl and chill in the refrigerator for at least 1 hour before serving.
- Serve with your choice of dippers.
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Aimee Mars says
I have an event next week and I can’t wait to take this dip. The recipe is easy to follow and is sure to be a hit!
I made this dip last night after dinner and it was scrumptious! Definitely making again for Christmas!
Wow, I’m loving this alternate holiday dip with eggnog. That’s my favorite holiday drink and I bet the dip with the ginger cookies is divine. Can’t wait to make this!! Thanks for this recipe.
Easy to make, budget friendly and full of flavor, this eggnog dip is a must for the Holiday season.
Your dip looks delicious and easy to make. I love the little Christmas trees on your tray that are filled with berries. visiting from Gluten Free A-Z Blog
I cannot WAIT to try your Egg Nog Dip! Thanks for sharing