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.

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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.

You could use butternut squash in the same way in this recipe, although you should add just a touch more sugar. This recipe makes 32 servings.

Author: Laura Young.

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Conversions
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