Creamy Pumpkin Dip

Note: I just had to make this after making the molasses spice cookies. It is an excellent pairing. It's not the most appetizing looking dip, (what dip is?) but it is delicious! Unless you are having a party, you might want to half this recipe. 4 cups is a lot of dip. Even if it is good enough to eat with a spoon....

8 ounces cream cheese, softened
2 cups confectioner's sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground ginger

* Or replace with:
*1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

1) In a large mixing bowl, beat the cream cheese and confectioner's sugar until smooth.

2) Gradually add the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger.

3) Beat until smooth.

4) Refrigerate for an hour or so before serving.

Serve with gingersnap cookies, apples or pears, graham crackers, sweet breads... or anything!

Yield: 4 cups.



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