You’re gonna want to face-plant into this dip. Or, you could use apples and cookies to eat it. Whichever you prefer. 🙂
Pumpkin Cream Cheese Dip Printer-Friendly Recipe
From: Cooking with Ruthie
Total time: 15 minutes
Ingredients
1 package (8oz) neufatchel cream cheese or regular cream cheese, softened
1 C plain fat-free Greek yogurt
¾ C canned pumpkin
½ C powdered sugar
½ tsp cinnamon
Apples, ginger snaps, or other goodies for dipping
Directions
In a medium bowl, beat cream cheese with a hand mixer until smooth. Mix in the pumpkin and yogurt and beat until smooth. Now mix in the powdered sugar and cinnamon until combined. Cover and refrigerate until ready to serve. When ready to serve, sprinkle with ground cinnamon and serve with apples, ginger snaps, graham crackers, etc. Enjoy!
Use a hand mixer to beat cream cheese until smooth.
Add the yogurt and pumpkin.
Beat until smooth.
Add in the powdered sugar and cinnamon.
Mix until combined. Refrigerate until ready to serve. Top with a sprinkle of cinnamon and serve with apples, cookies, or whatever you please.
That’s it for day two of Pumpkin Week, see you tomorrow!