Saturday, December 7, 2013

Pumpkin Dip

Image from Pinterest . . .
we finished our dip before I could snap a picture!

Many years ago, I worked with some ladies from the church we attended.

We started an event called "Seasonal Sensations."

It was a little Winter get together -- just a time to have fun and raise money for mission work.

Here was the hair-brain idea:

invite some ladies in the church to cook and serve samples of one of their favorite holiday dish.

Something easy -- something that's a family favorite!

The event was promoted and tickets were sold --

more than 300 ladies attended that first event!

That was nearly 15 years ago and they're still doing that event.

It looks a little different now, but they're still raising money for missions!

That first Seasonal Sensations, I made a pumpkin pie dip.

I found the recipe the other day after telling my mother-in-law about it.

It had been years since I had made it!

Matter of fact, my cherubs don't even remember the last time we've had it!

This is great to have around for parties, snacks, or dessert!

I serve it with gingersnaps or graham sticks.

If you want to be healthy, you could do pears or apples too!

Pumpkin Pie Dip

1 -- 8oz package cream cheese, softened
1 -- 15 0z can pumpkin**
2 cups powdered sugar
4 tsp.cinnamon
1 tsp. ground cloves
1 tsp. allspice
2 tsp. nutmeg



Place the softened cream cheese in a bowl.  Add the pumpkin and mix well.  Add the spiced and incorporate into the cream cheese mix.  Slowly add the powdered sugar, 1/2 cup at a time, and mix well.

Chill until ready to serve.

**If you don't have a can of pumpkin, you can use pumpkin pie filling and omit all of the additional spices except for 1 tsp. of cinnamon and 1/2 tsp. of ginger.



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