Pumpkin Dip

I did the weirdest thing this year. As we were carving pumpkins, I saved the pieces we cut out of the pumpkins, chopped off the outer skin, put them in a bowl with a little water, covered the bowl, and microwaved it until the pumpkin was cooked. Then I put the chunks into my handi chopper and voila! I had a nice little treasure-bit of pumpkin. I didn’t know what I was going to use it for yet, but I knew I wanted SOMETHING pumpkin.

And then BranAppetit posted this dip and I was compelled to run into the kitchen right away and make it. It took all of a few minutes to put together. It even got me to eat an apple. Did you know I don’t eat apples? I really don’t like apples all that much. I love them in pie or other baked things, but I’m not all that fond of apples. My daughter eats them like crazy so we always have lots of them on hand.

But with this dip, I could eat apples every day.

Festive and delicious, quick, easy and healthy. A little addictive.

Pumpkin Dip for Fruit or Crackers

My twist on this ingenious pumpkin dip recipe from BranAppetit

Ingredients:

• 3 oz cream cheese, softened
• 3 oz greek yogurt
• 1/4 cup pumpkin puree
• 1 Tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla
• just a pinch of salt

Directions:

1. Combine all ingredients in a handi chopper or food processor and whir until smooth.
2. Serve with graham crackers, sliced apples (or other fruit), or gingersnaps.

I did try the dip with graham crackers; it’s delicious that way too. I hear it’s heavenly with gingersnaps.

This recipe was made by We Heart Vegan for the Secret Recipe Club–I love her name for it! “Pumpkin Pie Cheesecake Dip”

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