Recipe: Pumpkin Dip (or use as a Spread for Gingerbread, Quick Bread, or Pound Cake)
Appetizers and SnacksPUMPKIN DIP
(or Spread for Gingerbread, Quick Breads, or Pound Cake)
1 (8 oz) pkg cream cheese, softened*
1 cup brown sugar
1 cup canned pumpkin puree
1 tsp cinnamon
Whip cream cheese until fluffy.
Add brown sugar and mix until no lumps remain.
Stir in pumpkin and cinnamon until well-blended.
Serve as a dip with slices of apple, pear, jicama, other firm crudites, or gingersnaps. Or serve as a spread with pound cake or spicy quick breads such as gingerbread and date nut bread.
*This recipe can be made with light cream cheese, but then it is more like a salad dressing.
Makes 2 cups
Source: Houston Chronicle
From: Judith Taylor and Judd Wilson
(or Spread for Gingerbread, Quick Breads, or Pound Cake)
1 (8 oz) pkg cream cheese, softened*
1 cup brown sugar
1 cup canned pumpkin puree
1 tsp cinnamon
Whip cream cheese until fluffy.
Add brown sugar and mix until no lumps remain.
Stir in pumpkin and cinnamon until well-blended.
Serve as a dip with slices of apple, pear, jicama, other firm crudites, or gingersnaps. Or serve as a spread with pound cake or spicy quick breads such as gingerbread and date nut bread.
*This recipe can be made with light cream cheese, but then it is more like a salad dressing.
Makes 2 cups
Source: Houston Chronicle
From: Judith Taylor and Judd Wilson
MsgID: 3134652
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
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