By Wanda Baker

If there’s one scent that takes me back to my youth, it’s gingerbread. My parents grew a big garden in our backyard, and I learned to cook by watching my parents spend countless hours turning the fruit and vegetables they harvested into the most delicious smelling food in our kitchen.

When winter arrived, jars of fruit, vegetables and salmon lined the pantry shelves. My mom didn’t bake much until later in life, but she did make us a few treats whenever the holidays arrived. Since we didn’t have family around, we spent Christmas with friends, who would bring homemade items like Christmas cakes and gingerbread to share during our holiday dinner.

Over the years I’ve experimented with gingerbread in various ways, always loving the flavour combinations. With so many ways to incorporate these flavours into baking, this recipe came about rather quickly as I was preparing for an evening with friends, and needed to whip up something at the last minute. The ladies loved it and it’s become an annual treat.

Gingerbread Dip, Courtesy of Wanda Baker,, Calgary

The warm flavours of gingerbread infuse this creamy dessert dip.


Prep time: 10 minutes
Yield: 8 servings

1 package cream cheese, softened
3 tbsp (45 mL) butter, softened
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) cloves
pinch salt
grated fresh nutmeg
holiday-themed sprinkles (optional)
artisan crackers, flatbread crackers or shortbread cookies, for dipping

1. In small bowl, cream together cream cheese and butter. Stir in brown sugar, cinnamon, ginger, nutmeg, cloves and salt.
2. Scrape into serving bowl and sprinkle top with grated fresh nutmeg. Garnish sprinkles if desired.
3. Serve with plain artisan crackers, flatbread crackers or shortbread cookies.

Wanda Baker is the author of food and life blog Bakersbeans. She is married and is mom to two kids. Following a career in marketing and events, Wanda started blogging in 2006 as a way to share her adventures and recipes. When she’s not blogging, Wanda is recipe-testing, writing, planning city-wide food events and freelancing as a social media manager.