PUMPKIN 7 ( DIPS )
FLUFFY VANILLA PUMPKIN DIP
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix,
pumpkin and pumpkin pie spice. Fold in the thawed topping. Chill in
the refrigerator until serving.
Serve with regular or cinnamon graham crackers.
PUMPKIN FLUFF DIP
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with regular or cinnamon graham crackers. Servings: 32
FESTIVE PUMPKIN DIP
12 ounces cream cheese, softened
3/4 cup cooked or canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/3 cup chopped dried beef
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1 round loaf (1 pound) Italian or pumpernickel bread
Fresh vegetables, crackers or corn chips
In a mixing bowl, beat cream cheese, pumpkin, taco seasoning
and garlic powder until smooth. Stir in beef, peppers and
olives. Cover and refrigerate until ready to serve.
Just before serving, cut top off bread; scoop out bread from
inside, leaving a 1/2-inch shell (save the bread from inside to
make croutons or bread crumbs or save for another use). Fill
shell with cream cheese mixture. Serve with vegetables, crackers or
corn chips.
SWEET & SPICY PUMPKIN DIP
1 cup (8oz bar) fat free cream cheese
1 cup canned pumpkin
1 cup powdered sugar
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice (optional)
Cream the cream cheese until smooth, add the powdered sugar
slowly until all incorporated. Add the pumpkin, and spices. Mix
well. Chill for 1 - 2 hours. Serve with cinnamon pita chips and
fresh fruit slices.
PUMPKIN DIP 1
Mix aproximately 4 cups of icing sugar with 2 cups of cream cheese.
Stir in
2 tsps cinnamon,
1 tsp ginger
1 tbsp of honey.
Add 4 cups of cooked mashed pumpkin
1 cup of vanilla yogart.
PUMPKIN DIP 2
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners' sugar
until smooth. Gradually mix in the pumpkin. Stir in the cinnamon,
pumpkin pie spice, and orange juice until smooth and well
blended. Chill until serving.
PUMPKIN DIP 3
4 c. powdered sugar, sifted
2 - 8 oz. pkg cream cheese, softened
1 can (30 oz) pumpkin pie filling mix
2 tsp. ground cinnamon
1 teas. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating
until well blended. Beat in reamaining ingredients.
Store in airtight container in refrigerator. Serve with
gingersnap cookies.
PUMPKIN DIP 4
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
2 cups confectioners' sugar
1 (15-ounce) can cooked pumpkin
1 tablespoon orange juice concentrate
1 tablespoon ground cinnamon
Gingersnaps, graham crackers or sliced apples
Walnut raisin bread or pumpkin bread
Combine cream cheese, sour cream and powdered sugar in large
bowl. Beat at medium speed until creamy. Reduce speed to low; add
pumpkin. Beat until combined. Stir in cinnamon and orange juice
concentrate until well mixed. Refrigerate (at least 1 hour)
before serving.
Serve with gingersnaps, graham crackers, sliced apples, pumpkin
or walnut raisin bread.
PUMPKIN DIP 5
4 c. confectioners sugar, sifted
2 (8 oz. each) pkg. cream cheese, softened
1 (30 oz.) can pumpkin pie filling mix
2 tsp. ground cinnamon
1 tsp. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating
until well blended. Beat in remaining ingredients. Store in
airtight container in refrigerator. Serve with gingersnaps, animal
crackers, pretzels, etc. Using a small hollowed out pumpkin is a
great way to present the dip.
Makes about 7 cups of dip.
PUMPKIN DIP 6
1 cup canned pumpkin
1 cup brown sugar
1 cup reduced fat peanut butter
Mix well and use as dip for apples or spread for crackers or graham crackers.
PUMPKIN CREAM CHEESE SPREAD
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
CREEPY HALLOWEEN DIP
8 ounces bulk pork sausage
1 medium red onion, sliced
2 pounds American cheese, cubed
2 10-ounce cans chopped tomatoes and green chile peppers, undrained
1 5.3-ounce package cocktail wieners, halved crosswise
Tortilla chips
In a medium saucepan cook sausage and onion over medium heat until sausage is brown; drain fat. Transfer sausage mixture to a 3-1/2- to 4-quart electric slow crockery cooker. Stir in cheese, tomatoes, and wieners.
Cover and cook on high-heat setting for 1 to 2 hours or until cheese is melted, stirring after 1 hour. To serve, keep dip warm on low-heat setting, stirring occasionally. Serve with tortilla chips. Makes 18 servings.
BLUE CHEESE RICOTTA DIP
1 15-ounce container ricotta cheese
8 ounces blue cheese, such as Gorgonzola or Maytag, crumbled (2 cups)
2 tablespoons apple cider or milk
Freshly ground black pepper
Snipped fresh chives or your favorite herb
Green and/or red apple slices
Breadsticks or crackers
Allow ricotta and blue cheese to stand at room temperature for 1 hour. In a medium bowl stir together the cheeses, mashing with a fork until well combined.
Stir in the apple cider. Add pepper to taste. Spoon into a serving bowl. Sprinkle with chives. Serve with apple slices. Makes 8 servings
PUMPKIN MARMALADE
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)
Assorted hearty breads
In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)
PUMPKIN PIE SPICE
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves or allspice
Mix well. Store in airtight containers.
APPLE PIE SPICE
1 T cinnamon
1 1/2 tsp nutmeg
1 tsp allspice
1/4 tsp cloves
Mix well. Store in airtight containers.
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