It is officially the fall season which means pumpkin is in the spotlight. This recipe transforms the popular dessert of pumpkin pie into a creamy dip that tastes great paired with apples, pears, and pretzels. It is a delicious appetizer or dessert high in vitamin A and low in saturated fat. The following recipe yields twenty-five servings of two tablespoons each. Enjoy!
Ingredients:
6 ounces low-fat cream cheese, room temperature
⅓ cup, reduced-fat Greek yogurt
15 ounces (1 can) roasted pumpkin, no sugar added
2½ teaspoons cinnamon, ground
1 teaspoon allspice, ground
1 teaspoon cloves, ground
⅛ teaspoon, nutmeg, ground
3 tablespoons agave nectar
2 tablespoons brown sugar
⅛ teaspoon sea salt
Directions:
*Wash your hands before you begin!
1. Add cream cheese and Greek yogurt into a food processor. Blend until you reach a smooth consistency.
2. Add remaining ingredients to the food processor. Blend until smooth.
3. Cover the mixture. Place it in the refrigerator for at least thirty minutes before serving. Consider serving it with sliced fruit or whole-grain pretzels.
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