Hey there, holiday lovers!
Are you in the mood for something festive? I’ve got the perfect treat for you!
Today, I’m excited to share my Christmas eggnog dip.
It’s creamy, dreamy, and full of holiday flavors!
This dip is super easy to whip up and a hit at any holiday party.
Let’s spread some cheer and dive in!
| Preparation Time | 15-20 minutes |
| Cooking Time | 120 minutes |
| Total Time | 135-140 minutes |
| Level of Difficulty | Medium |
Ingredients
- 8 ounces cold cream cheese
- 6 tablespoons powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup eggnog
- 1 cup cool whip
- Ginger snap cookie crumbs
- Smoked turbinado sugar
Step 1: Smoke the Cream Cheese
Prepare your cold smoker by filling a tube smoker with pecan pellets and lighting it from one end.
Place the tube smoker on the left side of the grill grate, ensuring the smoke will flow over the cream cheese.
Turn on the fans of the grill to circulate the smoke without generating heat.
Place cold cream cheese on a silicone mat on the grill grate and smoke for about 2 hours, or until the cream cheese takes on a light color.
Step 2: Prepare the Smoked Cream Cheese Mixture
In a mixing bowl, combine the smoked cream cheese with 6 tablespoons of powdered sugar and 1/4 teaspoon of pumpkin pie spice.
Whisk until smooth.
Then, add 1/4 cup of eggnog to the mixture and continue whisking until fully incorporated.
Step 3: Fold in the Cool Whip
Switch to a spatula and gently fold in 1 cup of Cool Whip.
Be careful to fold gently to avoid deflating the mixture.
Continue folding until no streaks remain and the mixture is smooth and uniform.
Step 4: Transfer and Top the Dip
Transfer the dip to a serving dish, making sure to spread it out evenly.
Top the dip with crumbled Ginger Snap cookies and a sprinkle of smoked turbinado sugar for added crunch and flavor.
Step 5: Serve and Enjoy
Serve the finished dip with your favorite Christmas cookies, such as Ginger Snaps or graham crackers, for dipping.
Enjoy this delightful holiday treat with friends and family!
