GINGERSNAP DIP RECIPES
GINGERSNAP DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.
Nutrition Facts : Calories 158 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 22g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
GINGERSNAP BARS RECIPE - PILLSBURY.COM
These easy cream cheese-filled bars with crushed gingersnap cookies make the ultimate bar.
Provided by Pillsbury Kitchens
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Arrange sugar cookies in bottom of ungreased 13x9-inch pan; press evenly. Sprinkle with 1 cup of the crushed gingersnap cookies. Bake 15 to 20 minutes or until sugar cookies are light golden brown. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust. Sprinkle with remaining 1 cup crushed gingersnap cookies.
- Bake 25 to 30 minutes or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until well chilled. Drizzle with caramel topping just before serving. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140 , CarbohydrateContent 17 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Bar, SodiumContent 125 mg, SugarContent 9 g, TransFatContent 0 g
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PUMPKIN PIE DIP RECIPE: HOW TO MAKE IT
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Appetizers
Calories 65 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Appetizers
Calories 65 calories per serving
- Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
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From foodnetwork.com
Reviews 2
Category beverage
Reviews 2
Category beverage
- Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.
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PUMPKIN PIE DIP (EASY NO-BAKE RECIPE) - SKINNYTASTE
Everything you love about pumpkin pie, made into a light and fluffy dip. Perfect for dipping apple wedges, graham crackers or gingersnaps.
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Appetizer, Dessert, Snack
Cuisine American
Calories 105 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 15 minutes
Category Appetizer, Dessert, Snack
Cuisine American
Calories 105 kcal per serving
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