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- Prep
- 15 mins.
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- Total
- 15 mins.
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- Serving
- Party Size
Ingredients
- 1 cup Frigo® Whole Milk Ricotta Cheese
- 1 (8-ounce) package cream cheese, at room temperature
- 1½ 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
- Sprinkles, for garnish
- Gingersnap cookies, gingerbread man cookies or pretzels, for serving
Directions
In a food processor, mix the Frigo® Whole Milk Ricotta Cheese with the 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 the dip to a serving bowl and chill until ready to serve.
Garnish with crushed gingersnap cookies and/or sprinkles right before serving.
Serve with ginger snap cookies, gingerbread man cookies or pretzels.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
