This fluffy, sweet and creamy holiday dessert dip is perfect for holiday parties. Eggnog Dip is easy to make and a festive Christmas appetizer you can serve with gingerbread and other holiday cookies.
It’s the most wonderful time of the year! The Christmas season has always been my favorite holiday since I was a little girl. I love all the pretty decorations, seeing family and friends, parties and, most of all, the food!
Eggnog is my very favorite Christmas drink. I love its creamy sweetness with a hint of spice. I will start buying it as soon as I see it hit the grocery store shelves. There is always a carton or two in my fridge.
Eggnog Dip captures the essence of eggnog in a creamy, sweet dessert dip. If you are a fan of eggnog, it’s a must-try!
Make sure to try my Homemade Eggnog.
Why You’ll Love This Eggnog Dessert Dip
- Super creamy and sweet with luscious eggnog flavor
- You can make it advance
- It’s easily transportable and perfect for parties
- Easy to find holiday ingredients
- Perfect for dipping all your Christmas cookies
Ingredients to Make Eggnog Dip
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- Cream cheese – I use the regular cream cheese (not the light version)
- Eggnog – I don’t use low fat eggnog here either. I want the creaminess!
- Rum extract – I find this product alongside the vanilla extract in the grocery store.
- Cool Whip
How to Make Eggnog Dip
Step One: Add cream cheese, eggnog, nutmeg and rum extract to a large mixing bowl. Beat together with a mixer on medium speed, about 3 to 4 minutes, until smooth.
Step Two: Fold in Cool Whip.
Step Three: Cover and chill for 1 hour in the fridge.
Step Four: Add to serving dish and garnish with nutmeg, if desired.
Equipment Needed to Make Eggnog Dip
What to Serve with your Christmas Dip
- Christmas Cake Mix Cookies
- Whipped Shortbread Cookies
- Cream Cheese Cookies
- Gingersnap Cookies
- Vanilla Wafers
Other Serving Ideas
- Fresh fruit
- Graham crackers
Substitutions and Variations
- Can’t find rum extract? Substitute vanilla extract in its place.
- Want a boozy dip? Use 2 teaspoons of dark rum instead of the rum extract.
Store any leftover eggnog dip in a covered container in the fridge for up to three days.
As a general rule of thumb, you should not let the dip sit out at room temperature for more than 2 hours. After that, refrigerate!
Can I make this Cookie Dip Ahead of Time?
Yes, you can make this eggnog dip recipe in advance. I recommend preparing the dip up to a day before you want to eat it and store it until then in the fridge. Make sure it’s in a covered airtight container so it doesn’t absorb any “fridge smells”.
- Don’t stress if you can’t find rum extract. It may be hard depending on where you live. Leave it out or use vanilla extract instead.
- Make sure the cream cheese is softened before you mix it in the recipe. It will be much easier to get a smooth and lump-free result. I let mine sit at room temperature for an hour before I need to use it.
- Use store-bought cookies if you don’t have homemade cookies on hand. I like using gingersnap cookies!
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 (8oz/250g) package cream cheese, softened
- 1/2 cup eggnog
- 1/2 teaspoon nutmeg
- 1/2 teaspoon rum extract
- 2 cups Cool Whip, thawed
- Add cream cheese, eggnog, nutmeg and rum extract to a large mixing bowl. Beat together with a mixer on medium speed, about 3 to 4 minutes, until smooth.
- Fold in Cool Whip.
- Cover and chill for 1 hour in the fridge.
- Add to serving dish and garnish with nutmeg, if desired.
It's important the cream cheese be softened before using it so there won't be any lumps in the mixture.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 25mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g