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Gingerbread Dip with Cinnamon Pita

December 16, 2019

Gingerbread Dip with Cinnamon Pita

Ingredients:

1 pack MyBread Pita
½ stick of butter
8 ounces cream cheese (room temperature)
3 tablespoon molasses
2 tablespoon brown sugar
1 tablespoon powdered sugar
1 teaspoon
ground cinnamon (will need extra for pita)
1 teaspoon ground ginger
⅛ teaspoon ground nutmeg
Pinch ground cloves
8 ounce container of Cool Whip non-dairy whipped topping
Garnish of holiday sprinkles 

Directions:

Beat cream cheese, molasses, brown sugar and powdered sugar together until well combined and smooth using an electric mixer.

Stir in cinnamon, ginger, nutmeg and cloves.

Fold in Cool Whip until thoroughly mixed.

Refrigerate until ready to serve.

Grill using medium, indirect heat for approximately 4-6 minutes or until chocolate is melted.

Preheat oven to 375 F.

Cut MyBread Pita into triangle shaped wedges.

Brush pita generously with melted butter.

Place pita wedges on baking sheet and bake for 6-8 minutes.

Dust pita generously with cinnamon.




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