This whipped Gingerbread dip is a festive and fun dip to serve during the holidays. Made with spiced whipped cream and cream cheese for a cheesecake-like taste with a light fluffy texture. Serve as a dip or in a cup for individual desserts, like a mousse.
In a medium bowl, whisk or beat (using a mixer) the cold heavy cream on medium speed until it forms stiff peaks, about 2 minutes.
In a separate bowl add remaining ingredients and beat with a mixer on low speed until combined.
Beat in cream cheese until mixture becomes light and fluffy, about 2 minutes.
Gradually fold the whipped cream into the cream cheese mixture.
Serving as a Dip
Spoon the mousse into a large serving dish. Serve immediately or cover and chill in the fridge until ready to serve. Serve garnished with a fresh whipped cream and a gingerbread cookie.
Serving as Mousse
Pipe mousse using just a pastry bag with no tip* into serving glasses.Serve immediately or cover and chill in the fridge until ready to serve. Serve garnished with a fresh whipped cream and a gingerbread cookie.
Notes
Be careful not to deflate the whipped cream as you fold it into the cream cheese mixture – we want the dip to be mousse-like, light and fluffy. If you don't have a pastry bag, you can use a plastic sandwich bag with the corner cut off.For best results, chill no longer than 8 hours prior to serving.