Step 1

Beat the cream cheese until smooth, about 1 minute.

Step 2

Pour in the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.

Step 3

Next add the ginger, cinnamon, and nutmeg and mix until combined.

Step 4

Finally, add the Cool Whip and beat until combined, about 30 seconds.

Step 5

Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be stored in an airtight container for up to 1 week in the refrigerator.