A few weeks ago there was a Dip Linky Party over at Boo Mama - I went through every link that was open the day I happened upon the blog and picked out some things that sounded good. I can honestly say that of all that I made there was one that was a complete flop and one that wasn't but it wasn't good enough to make again. This Pumpkin Dip was our top pick of everything I made.
Pumpkin Dip
adapted from The Ellis Nest
This dip is basically pumpkin pie in a bowl except better. It is creamy and delicious and, as I mentioned in a previous post, my kids dipped everything, including their fingers, into this dip. Josh called it "cake" HA! We used graham crackers for dipping but you could also dip gingersnaps or vanilla wafers.
Pumpkin Pie Dip8 oz. cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
In a large bowl, beat cream cheese and powdered sugar until smooth.
Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well. Fold in the thawed whipped cream. Serve with green apples, graham cracker sticks, or gingersnaps. Store in refrigerator.
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1 cup frozen whipped cream, thawed
In a large bowl, beat cream cheese and powdered sugar until smooth.
Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well. Fold in the thawed whipped cream. Serve with green apples, graham cracker sticks, or gingersnaps. Store in refrigerator.
2 comments:
Thank you a thousand times over! I can't WAIT for an opportunity to try this!!
Hey Jackie - how big of a can of pumpkin? Our store was out of them so I sent Marty to another and he came home with a bigger can of pumpkin pie stuff than I remember the cans being from last year. Thanks :)
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