it's got a kick ass texture & just the right amount of spices to not be overpowering. seriously awesome.
you can also see my buffalo chicken dip in that picture. i bring 2 dips to contests. i'm awesome like that. anyway, moving on.
awesome enough that it won me yet another food contest at my work:
you can also see my buffalo chicken dip in that picture. i bring 2 dips to contests. i'm awesome like that. anyway, moving on.
Pumpkin Pie Dip (via girlwhoateeverything)
You Need:
8 oz cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp ground ginger
1 cup Cool Whip, thawed
Directions:
In a large bowl beat the cream cheese & powdered sugar until smooth. Add in the pumpkin, sour cream, cinnamon, pumpkin pie spice & ground ginger- mix.
Fold in the thawed Cool Whip.
Chill for until you server (around 1-2 hours)
Serve with green apples, ginger snaps or graham crackers.
I served this with green apple slices & my Chewy Ginger Snaps:
This stuff holds up great too- you can make it a day or two in advance with no issues- just keep it cold.
If you want to be cool- serve it in a hollowed out sugar pumpkin.
I'm not cool- i served it in a glass dish. holla.
2 comments:
Hey, Trina. Hope the Rouse and Bird families have a great Thanksgiving. Among other things, I'm bringing the Pumpkin Pie Dip and Buffalo Chicken Dip to our gathering this afternoon. Sonia
Sonia,
We did- gracias. And awesome! How'd they turn out?
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