Ingredients:
15 oz Pumpkin Puree
1 cup blonde coconut sugar (can substitute natural brown sugar)
1 package cream cheese
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Directions:
In the bowl of an electric mixer, blend pumpkin and cream cheese until smooth and creamy. Add all other ingredients and blend well until mixed. Refrigerate for several hours or overnight. Serve with gingersnaps (I use Pamela's mini gluten-free gingersnaps), sliced apples and other fruit, crackers or gingerbread.
You can get a great deal on coconut sugar at Amazon. Just click the link below to order.
You must have been reading my mind! I was thinking this morning about making a cream cheese dip for the kids. I already have some pumpkin puree in the fridge which I could use for the dip. Can't wait to surprise the kids!
ReplyDeleteLooks yummy! Great idea for dip!
ReplyDeleteThis sounds delicious! And I love the photo :)
ReplyDeleteHow long do you think this dip would be able to stay fresh in the fridge?
ReplyDeleteKamila, it should be fresh for up to a week in a sealed container in the fridge. :)
ReplyDeleteThis looks just WOW!!!!! That is a definite snacking add - Thanks, Amee!
ReplyDelete