This Gingerbread Cheesecake Dip is always a party favorite for the holidays. Make it for your next holiday get together and I guarantee you'll be the most popular person in the room!
Beat the cream cheese until smooth, about 1 minute.
Pour in the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.
Next add the ginger, cinnamon, and nutmeg and mix until combined.
Finally, add the Cool Whip and beat until combined, about 30 seconds.
Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be stored in an airtight container for up to 1 week in the refrigerator.
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Notes
Instead of Cool Whip, you can use 2 cups of freshly whipped cream.