Lisa was known for her pumpkin dip at work. She's moved on to a new position, and I guess her co-workers there will get to enjoy her dip this fall. She was nice enough to share the recipe before she headed on her way, and I made it this year, since I wouoldn't be enjoying it a la Lisa! :O( It's a really fun fall flavor for harvest-ee meals. Or just because-es. It's really pumpkin-ee, so....love of pumpkin flavors is a must. It also makes a TON. I like this dip with the gingersnaps (I snagged these from Cost Plus World Market)
Pumpkin Dip Recipe
Mix: Use a beater to beat, softened, 8 oz of cream cheese, 1 c. powdered sugar, 15 oz can of pumpkin, 1 t. cinnamon, 1/2 t ginger (I also added a dash of nutmeg and pumpkin pie spice, just because I could). Keep chilled until serving. Serve with gingersnaps and apple slices.
5 comments
I would eat this! The. Entire. Batch.
Yummy.
Oh wow! This sounds really good!
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I'm honored I made your blog...I read it everyday! I was actually just thinking about how I haven't made it yet this year. One thing...I actually use just canned pumpkin (not pumpkin pie filling)...whoops!
Sounds yummy!
I make a dip with 1 pkg. of vanilla instant pudding, 1 can of pumpkin, and 1 container of cool whip. Mix and add pumpkin pie spice to taste. I have to hide it from myself ;)
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