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Gingerbread Dip This Sunday! What's Your Signature Holiday Dip?

by on ‎12-12-2014 04:57 PM

Hello, foodies…


It has been a busy couple of days! Mary, our girl Rachel from PR, and I also just returned from a cookbook-signing adventure down at QVC Suffolk and Chesapeake and then Books-a-Million in Virginia Beach. We had an AWESOME trip! A great big thank you to the QVC folks who are taking calls and working hard to get you your holiday packages on time...it is hard work. And, a big thanks to you, foodies, for coming out to the book signing in Virginia!


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The countdown to Christmas is ON! We’ve got a few short days left so it’s time we tantalized you with another “Holiday Sweet” treat. This Sunday, that treat is Gingerbread Dip!


Gingerbread Dip


Gingerbread Dip
Makes 2 Cups


This recipe is prepared with the KitchenAid 9-Cup Exact Slice Food Processor with French Fry & Dough Attachment (K41122).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 8 oz cream cheese, cut in four pieces and brought to room temperature

  • 1/2 cup confectioners' sugar

  • 3 Tbsp molasses

  • 1/2 tsp nutmeg

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1 tsp ground cinnamon

  • 1/2 cup whipped topping


Preparation:



  1. Place the cream cheese, confectioners' sugar, molasses, nutmeg, ginger, cloves, and cinnamon in the bowl of a food processor. Process until the mixture is smooth. Scrape the mixture into a medium-size bowl and fold in the whipped topping. Place in a serving dish.


There isn’t a more perfect potluck or office party recipe out there, foodies. This takes seconds, needn’t be cooked or kept warm, and uses foods you probably already have on hand. Strawberries, vanilla wafers, graham crackers, or pretzels make great dippers.


Time for your blog question! What’s your signature party dip? Do you make spinach and artichoke dip? A cheesy crab dip? Hummus? I’ll see you Sunday for In the Kitchen with David at Noon ET. I’m off to take a NAP!


Keep it flavorful!
—David