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Pumpkin Dip Recipe
You could call the Pumpkin Dip recipe a seasonal recipe, but any season will do. Like any self-respecting pumpkin recipe, it embraces cream cheese, cinnamon, ginger, and nutmeg. Dip it or spread it.
Pumpkin Dip1 (8-ounce) package cream cheese, softened 1 (1-pound) can pumpkin puree or 2 cups fresh 1 cup brown sugar or confectioner’s sugar (or more to taste) 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 tablespoon orange or lemon zest
Cream the cream cheese and pumpkin together in a large bowl. Add the sugar. Stir in the cinnamon, ginger, nutmeg, and zest. Taste and adjust the sugar, if necessary. Chill. Presentation Idea: Serve in (what else?) a small hollowed-out pumpkin, if desired. Serve with your choices of: - Apple wedges, banana rounds, cherries, or other fruit
- Sugar cookies, vanilla wafers, ginger snaps
- Crackers, toast points
Or serve as a spread on: - Crackers, toast points, mini-bagels, gingerbread, graham crackers or pound cake.
- Spread on/between slices of crustless white or brown bread and cut into quarters, tea sandwich style, or into cookie cutter shapes.
Related Links:
Pumpkin PinwheelsMore dips as good as the Pumpkin Dip recipe Surprise me
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