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

Ingredients:

– 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

Directions:

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!

Notes:
– 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!

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