Pumpkin cream cheese dip
A fluffy, sweet pumpkin pie dip whipped from cream cheese, canned pumpkin and warm spices, served with gingersnaps and crisp apple slices for dunking.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 8
- Per serve
- 330 kcal
Ingredients
Method
Put the unwrapped cream cheese in a large microwave-safe bowl and microwave on high for 15 to 20 seconds to soften it.
Beat with an electric mixer or a sturdy whisk until smooth and fluffy, about 1 minute. Add the pumpkin, powdered sugar, brown sugar, pumpkin pie spice and vanilla and beat until completely smooth and lighter in color.
Taste and add a little more powdered sugar or spice if you like, then spoon into a serving bowl and swirl the top. Dust with a pinch of pumpkin pie spice.
Core and thinly slice the apples, then toss with the lemon juice and a splash of water so they don't brown.
Set the bowl on a board and surround it with the apple slices and gingersnaps for dipping.
Tips
- Lumpy dip means the cream cheese was too cold. Give it another 10 seconds in the microwave and beat again.
- Keeps covered in the fridge for up to 4 days; it firms up when cold, so stir before serving.
- Graham crackers, vanilla wafers and pretzels are great for dipping too.
