Bon Appétit: Pumpkin Dip

Well, the weather didn't cooperate for my Harvest Moon picnic celebration but I managed to have a taste of fall this weekend. I tweeked and tried a new recipe that I loved and want to share it with you. So here we go...


Pumpkin Dip

Ingredients
16 ounces of low fat cream cheese
1 cup of pumpkin puree
2 tablespoons of honey
6 tablespoons of brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Directions
Make sure the cream cheese is softened and blend it with the honey. Continue mixing and add pumpkin and brown sugar. Finally add in vanilla, spice and cinnamon. You're going to want to eat it immediately because it smells and looks so good but don't! Refrigerate it for a few hours until good and cold. So far I've only eaten this dip with ginger snaps...so good! I also plan to try it on top of bagels and with graham crackers but the options are endless.

Try it out and let me know how you like it.
Enjoy!