In a medium bowl, beat cream cheese with an electirc mixer on medium speed until creamy. Beat in yogurt and 1/4 cup of the caramel topping until smooth. Cover and refrigerate minimum 30 minutes until chilled.
Spoon dip into small serving bowl. Drizzle with 1 to 2 teaspoons caramel topping; swirl with tip of knife. Sprinkle with ginger. Serve with apple, pear, and banana slices.