Pumpkin dip
This is an unusual dip that I discovered at a friend's Stamping party. I've modified it so that it's not quite so fattening. I fixed it one night when we had a friend over for dinner when his wife and daughters were in Haiti on a mission trip. He raved, and ate nearly the entire thing! Now, whenever we have Bible study, I make sure to bring it. Our small group calls it "Jon's Pumpkin Dip."
Ingredients:
1 small can of pumpkin
1 block of fat free cream cheese, VERY soft
Splenda (about 1/4 cup, but I never measure)
1/2 tsp ginger
cinnamon
small shake of pumkin pie spice if you have it
The cream cheese needs to be very soft. If you can, use a metal whisk to mix it with the pumpkin until smooth. There should be no white from the cheese showing at all. Stir in the Splenda, ginger, cinnamon and pumpkin pie spice. Mix thoroughly.
Serve with pretzle rods, Nilla wafers and/or ginger snaps.
Please note that this does not keep very long. I wouldn't refrigerate it for more than a day.
I make the more fattening version of this pumpkin dip, and I love eating it with ginger snaps! It's a great fall snack, and also great to serve as an appetizer at Thanksgiving dinner. I usually wait until October when the coupons for Libby pumpkin puree comes out in the paper, then load up on them at the grocery store because this dip is so good!
Reply to this