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.
