Edited by: Sarah Donnell
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Yield: 2 cups
[edit] Ingredients
1 ¾ |
cups pumpkin (15 ounce can) |
2 |
packages cream cheese, softened (8 ounces each) |
2 |
cups powdered sugar, sifted |
1 |
teaspoon Ground cinnamon |
1 |
teaspoon Ground ginger |
[edit] Preparation
Step 1 |
Beat the cream cheese and pumpkin in a large mixing bowl until smooth. |
Step 2 |
Add sugar, cinnamon and ginger, and mix thoroughly. |
Step 3 |
Cover the dip and refrigerate for one hour |
Step 4 |
Serve as a dip, or spread |
[edit] Tools
[edit] About Sweet Pumpkin Dip
Serve on sliced fruit,bite-size cinnamon graham crackers, toasted mini-bagels, toast, muffins or English muffins
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