PUMPKIN DIP
This dip is absolutely delicious. It’s a great recipe for the fall. Besides, you can use it for multiple things – like to dip apples (and other fruit) in, to
spread on your toast, use as icing for sugar cookies, and you can even fill your crepes with it! We’ve made it several times. And when I brought it to my
youth group meeting, everyone was asking me for the “secret” recipe!
So, here it is.
Ingredients:
-12 ounces (350 g) cream cheese (softened)
-1 cup (250 ml) brown sugar
-1 cup (250 ml) pumpkin (cooked and pureed)
-4 teaspoons maple syrup
-1 teaspoon ground cinnamon
What to do:
Beat the cream cheese and brown sugar together until they’re well blended.
Add the pumpkin, maple syrup and cinnamon and beat until smooth.
Enjoy!
(Makes about 2 cups of Pumpkin Dip)
This recipe is from the cookbook Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert.