- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons honey
- 1/4 cup chopped pecans
- Gingersnap cookies
- In a small bowl, beat the cream cheese, sour cream and honey until well blended; stir in pecans. Cover and refrigerate for at least 1 hour. Serve with gingersnaps.