This gingerbread dip is a quick-and-easy small bite option to a heavy cheesecake or big dessert. Good dippers are graham crackers, gingersnaps, vanilla wafers, sugar cookies, and even strawberries and apple wedges.
1 (8 ounce) package cream cheese, at room temperature
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pinch salt
1/2 cup marshmallow fluff
2 tablespoons molasses
1/2 cup finely crumbled gingersnaps
Place cream cheese in a bowl; add ginger, cinnamon, cloves, and salt, and beat with an electric mixer until light and fluffy.
Add marshmallow fluff and molasses and blend until creamy and smooth. Fold in gingersnap cookie crumbs until well combined.
Store in an airtight container in the refrigerator, and serve with your favorite cookies or fruits.
