Saturday, November 7, 2009

Pumpkin Dip.

I made this. You should too.

4 cups powdered sugar
2 (8oz each) packages cream cheese, softened
2 cans (15 oz each) organic pumpkin pie filling 2 tsp cinnamon
1 tsp ground ginger

1. Mix powdered sugar, cream cheese, pumpkin pie filling, cinnamon and ginger in bowl with mixer until smooth. 2. Refrigerate until serving time. 3. Serve with ginger snaps, vanilla wafers or graham crackers

My favorite cookies with this are the Ginger Thins from Trader Joes, and I usually half the recipe because the whole recipe makes 4 cups of dip!


Christy. said...

Oh nummy!

Jodi Queenan Artist copyright 2011 said...

I sell them on etsy and also a new site... I just love your blog... makes me smile...

Mozi Esme said...

That does look yummy!

Brooke said...

YUMM-O. I think I just might have to make this!