Pumpkin dip mix
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Cream cheese, confectioners’ sugar, pumpkin and warm spices beaten into a sweet fall dip. Serve with gingersnaps.
Ingredients
- 1 package (8 ounces) cream cheese softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- Gingersnap cookies
Equipment
- mixing bowl
- hand mixer
Directions
- Beat the cream cheese and confectioners’ sugar together until smooth.
- Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger until well mixed. Optional: add a splash of vanilla extract or a sprinkle of nutmeg.
- Spoon into a serving bowl and serve with gingersnaps.
Notes
Storage: covered in the refrigerator up to four days (stir before serving); or freeze in an airtight container with headroom up to two months, thaw overnight in the refrigerator and stir well.
Nutrition
Serving: 208g | Calories: 513kcal | Carbohydrates: 70g | Protein: 4.9g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 0.9g | Cholesterol: 74mg | Sodium: 192mg | Potassium: 247mg | Fiber: 2.2g | Sugar: 64g | Vitamin A: 10294IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; confectioners' sugar counted as powdered sugar. Brands and portions vary, so use it only as an approximation.
