Pumpkin Dip Recipe
(makes about 3 cups)
Ingredients:
8 oz. cream cheese (again, I used fat free or reduced fat – who knew?)
1 cup light brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoon cinnamon
1 15 oz. can pumpkin puree
Directions:
- In a food processor (or in a bowl by hand) pulse the cream cheese until smooth.
- Add next 4 ingredients (lt. brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well.
- Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well.
- Refrigerate until served.
(via: she wears many hats)
Notes
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Recipes. Mostly cupcakes.
Disclaimer: Not all of these recipes are mine. In fact, hardly any of them are mine. I use this blog to keep all the awesome recipes I find online in one place. If you are a food blogger and want me to feature any of your recipes email me at kvknowsherfun AT gmail DOT com.
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