First there was Cookie Dough Dip. Then there was Brownie Batter Dip. Now, I bring your Gingerbread Cookie Dip! And as with the other dips, this dip is also made with beans!
I wasn’t quite sure how this one was gonna turn out, but it was much better than I expected! It really tastes like gingerbread cookies! I only had light brown sugar, but if you have dark brown sugar, that might make this dip a little darker and it will look more like gingerbread! I ate mine with apple slices and it was super delicious, but you can also use graham crackers, or if you want to be a little bad, cookies!
Gingerbread Cookie Dip
– 1 can navy beans, drained and rinsed
– 2/3 cup dark brown sugar
– 1/4 cup natural peanut butter
– 2 tsp. vanilla extract
– 2 tbs. molasses
– 1/2 tsp. cinnamon
– 1/2 tsp. ground ginger
– 1/4 tsp. ground cloves
– 1/8 tsp. ground nutmeg
1. Add all ingredients to a food processor and mix until smooth. I didn’t need to add any milk to this one, but if it’s too thick for you, add some skim or soy milk!
– Just like the other sweet dips I have made, you can use sugar substitutes for this, but just keep in mind that the molasses makes the sugar content higher in this dip!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!