Saturday, October 27, 2012

Pumpkin cheesecake dip

Last night, we had out neighbors over for dinner and I made this dip for an appetizer, it was delicious, light, fluffy and perfect for fall!

15 oz can pumpkin
8 oz whipped cream cheese
1/4 cup honey
1 teaspoon pumpkin pie spice
1 container cool whip free

Optional garnish-spiced nuts (pumpkin seeds, pecans)

Dippers-apple slices, cinnamon pita chips, graham cracker sticks

Combine all dip ingredients (except cool whip) and mix well. Carefully fold in cool whip until just incorporated. Put in serving dish and refrigerate until ready to serve.

When ready to serve, top with spiced nuts and serve with dippers. Enjoy!

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