This Eggnog Dip, delicious and simple, comes together easily and is perfect for holiday parties. Everyone will love this delicious dessert dip.
I love dessert dips and this is no exception. This easy Eggnog Dip comes together with just a handful of ingredients and so quickly too. This is the perfect last minute recipe for a holiday party.
This was sooo good. Had little pepperidge farm ginger bread cookies to go with it. Taking it to a party.
How to Make Eggnog Dip
This is a brief overview of how to make this great dip recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Beat the cream cheese until smooth. You want your cream cheese to be totally room temperature so it can be nice and smooth.
- Add in the flavors. Beat in the vanilla extract, rum extract, cinnamon, and nutmeg.
- Finish the dip up. Beat in the eggnog and powdered sugar.
Eggnog
Serving
I recommend serving this dip recipe with cookies and crackers. Cinnamon graham cracker sticks would be perfect with this. You see gingersnaps pictured with it here, and that is also delicious.
Making Ahead
This dip can be made up to 24 hours in advance. It should be stored in the refrigerator before serving.
Storing
Leftovers can be stored in the refrigerator in an airtight container for up to four days. I would not recommend freezing this dip as it will greatly alter the consistency. As with all recipes, use your best discretion when it comes to leftovers.
FAQ
You can beat in more powdered sugar until you reach the desired consistency.
You can use actual rum to flavor it. It is a very small amount.
More Eggnog Desserts
If you make this eggnog dip or any of my other recipes, leave a comment and let me know what you think!
Eggnog Dip
Ingredients
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup eggnog room temperature
- 2 cups powdered sugar
Instructions
- Beat the soft cream cheese until smooth.8 ounces cream cheese
- Mix in the vanilla extract, rum extract, cinnamon, and nutmeg.1 teaspoon vanilla extract, 1/2 teaspoon rum extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg
- Beat in the eggnog, and then the powdered sugar.1/2 cup eggnog, 2 cups powdered sugar
- Store in an airtight container in the refrigerator until ready to serve.
- Serve with graham crackers or ginger snap cookies.
Jenn says
This was sooo good. Had little pepperidge farm ginger bread cookies to go with it. Taking it to a party. Mine was not runny at all.
Thank you Jean!