More from Grits & Gravy

Sunday, November 21, 2010

Pumpkin Dip with Gingersnap Cookies

The dip queen is back to bring you a fall favorite. One of my favorite pumpkin dishes is this pumpkin dip. Many of my cookbooks feature this delicious sweet treat but it is especially yummy from page 81 of the Junior League of NWA Cookbook. This dish is simple, inexpensive, and the perfect addition to your holiday table.

Pumpkin Dip
16 oz. of cream cheese, softened
3 cups of confectioners sugar
1 tablespoon of cinnamon
1 tablespoon of ginger
30 oz. canned pumpkin

Hint: The recipe does not call for it but I like to add a little dash of all spice.

Blend the softened cream cheese and confectioners sugar. Add cinnamon, ginger, and pumpkin. Mix well and chill for 1 hour. Serve with gingersnap cookies.

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