Monday, November 2, 2015

Pumpkin Dip

As promised...

Here is the batch I took to Bible study: 
1 - In a mixer, dump softened cream cheese and about 1/3 can sweetened condensed milk. Blend.

2- Add 1/2 can pumpkin purée (reg size can). Blend.

3- Add your fav spices, I did about 1/4 tsp ground nutmeg (fresh) and about 1 tsp cinnamon and a splash of vanilla extract. Blend. ...disclaimer....I never measure. I'm a sniff and dump cook, so those are estimates.

4- Fold in one medium tub cool whip.

5- refrigerate over night, or about 4 hours at least

6- Our fav dipper is chocolate graham crackers, but plain ones, fruit, and vanilla wafers work too...really any hard cookie . Ginger snaps are good too.

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