World’s Greatest Pumpkin Dip

I had this pumpkin dip years ago with KOB at a party in Manhattan, and I’ve been making it ever since. I’ve taken it to parties in three different states and countless cities, and I’ve given out this recipe more times than I can tell you. It’s not the healthiest, but hey – pumpkin’s good for you, right?  Anything that tastes this good deserves a pass, in any case.

WORLD’S GREATEST PUMPKIN DIP (topped with pomegranate seeds – optional)
– 1 15-oz can Libby’s pure pumpkin
– 2 C powdered sugar (make sure this is powdered, not regular)
– 12 oz. cream cheese (1.5 sticks)
– 1 tbsp. cinnamon
– 1/2 tsp. nutmeg
– 1/2 tsp. ginger
– pomegranate seeds (optional)

1. Let cream cheese soften, then combine with powdered sugar.

2. Add pumpkin puree and spices, blend. A hand blender really helps mix this all together. You want to combine it all so that there are hardly any lumps at all. 

3. Refrigerate at least 2 hours to let it all combine.

4. Top with pomegranate seeds (this is optional, but pretty – see this post for how to remove seeds from a pomegranate without making a mess) and serve with cinnamon-sugar chips, ideally. Get ready to give this recipe to just about everyone who tastes it. 

Happy 2014.  <3

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