Gingersnap Dip
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.
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.
- Carbohydrate 635.848797197299 g
- Cholesterol 254.011726976 mg
- Fat 152.255566105672 g
- Fiber 10.2306323506243 g
- Protein 45.751992000198 g
- Saturated Fat 80.5936128630972 g
- Serving Size 1 1 Serving (1133g)
- Sodium 3860.92710345406 mg
- Sugar 625.618164846674 g
- Trans Fat 15.5682352310366 g
- Calories 4048 calories
Step-by-step
- 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.
Standard cheesecakes rely on baked structural integrity, but whipped dessert dips demand an entirely different mechanical approach to achieve lightness. Whipped cream and heavy dairy bases deflate rapidly if heat is applied or if over-beating breaks the emulsion. Soften the eight ounces of cream cheese to precisely room temperature before mixing. Cold dairy will form stubborn lumps rather than incorporating smoothly with the confectioners' sugar. Beat the base mixture until completely aerated and fluffy before introducing the thawed whipped topping. Fold the whipped topping in gently by hand using a spatula. Vigorous mechanical mixing at this stage shears the delicate air bubbles trapped in the frozen product, resulting in a dense and watery pool. Chill the finished mixture for at least thirty minutes in the refrigerator to allow the dairy fats to reset. This short resting period thickens the consistency without requiring gelatin or stabilizers. Store leftovers covered for up to forty-eight hours.
