16 oz Cream Cheese
1 15 ounce can pumpkin
2 C powdered sugar
1 tsp cinnamon
1 tsp ginger
Whisk the cream cheese and pumpkin until smooth. Add the powdered sugar, cinnamon, and ginger, mixing until well blended. Put a lid on the dip and refrigerate until chilled. Serve with apple slices, ginger snap cookies, or small pretzels. Can also serve dip in a small, hollowed out pumpkin shell.
Monday, September 28, 2009
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