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Creamy and perfectly spiced dip reminiscent of the classic Christmas beverage. Add a little rum if you’re feeling boozy!
Ok, important question time: are you team eggnog or no? I asked this question a few years ago, and if you were around then, have you changed your mind?
Personally, it’s not a Christmas season without eggnog. I LOVE the spiciness, and the texture is right up my alley. This year, in fact, we let the toddler try some that I had leftover from making this dip, and he loved it too.
If you don’t think too hard about the fact that you’re literally drinking eggs, it can be one tasty treat this time of year!
Bonus: my MIL uses eggnog to make French toast and it’s always a million times better that way. Try it out!
Ok, so for those of you who don’t enjoy eggnog because of the texture, can you get past that if it’s just the flavors? Like if there were a dip that tasted just like eggnog but had the texture of, well, a creamy, pudding-like dip, would you become a believer?
Because that’s what we’ve got going on today.
Friends, I present to you what is likely my favorite dip of the lineup. And likely one of the easiest!
When I thought about how I wanted to do this dip, I didn’t want to use cream cheese. I didn’t want any flavor to take away from everything eggnog, and I also wanted this dip to be thin enough that it didn’t break any dippers but also sturdy enough to hold up to gingersnap cookies.
Because gingersnaps + eggnog are LIFE. Best holiday snack ever.
The base of this dip, then, is instant pudding. That’s right– a base flavor of vanilla with a base texture of pudding, to which we will add a few things to make it more of a dip and less of a spoon dessert.
Actually, eggnog plus heavy cream turn the pudding into a light yet slightly-stiffer-than-pudding texture perfect for dipping.
And then, of course, extra spices because you can never have too many of those: cinnamon and nutmeg get the spicy job done!
Oh, and then there’s one last thing… If you’re feeling jazzy, add some RUM. I did add some rum to mine and it was a HIT. I let the toddler try some eggnog dip before I added the rum, so if you’re looking to share this with little ones, definitely keep that one in mind.
I shared this dip with my coworkers during a safety training presentation. 7 people, 2 hours, and a whole box of gingersnaps later, there was no dip left. None. We were scraping the bowl and elbowing each other for the last bits.
If you are an eggnog lover, this dip is a must. And if you’re not an eggnog lover, make this dip, try it, and if you hate it, hand it off to a lover, because they will surely lick the bowl clean.
I also heard that Santa is a big eggnog fan, so if you’re looking for something different to leave for him, I’m thinking this dip + some gingersnaps is the way to get the best presents this year!
- 1-3.4 oz package vanilla instant pudding
- 3/4 cup heavy cream
- 1 cup eggnog
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon rum or to taste
- Pour the instant pudding powder into a large bowl. Add the heavy cream whisk together until pudding powder is completely dissolved.
- Add the eggnog, cinnamon, and nutmeg and stir with a large spatula until everything is combined. Taste and add rum, if using. Allow to chill in the refrigerator at least 1 hour before serving.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.