Cream Cheese and Pumpkin Dip recipe
This yummy dip is perfect for serving with sliced apples and pears, gingernut biscuits, teabread and more. You could also simply use this dip as a spread on sandwiches or crackers, the choice is yours! It will last for four or five days in the fridge.
Ingredients:
- 250g cream cheese
- 250g icing sugar
- 425g pumpkin puree
- 1 1/2 tbsp. ground cinnamon
- 2 tsp. allspice
- 1 tbsp. orange juice
Method of Preparation:
Beat the icing sugar into the cream cheese until smooth.
Stir in the pumpkin puree, cinnamon, allspice and orange juice. Once smooth, refrigerate until ready to use.
Author:
.Back to the Pumpkin Recipes home page.
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Conversions | |
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250g | about 9 oz (8.81825 oz based on 0.035273 ounces in a gram) |
425g | about 15 oz (14.991025 oz based on 0.035273 ounces in a gram) |
Data:
Published: August 3, 2011
