Spiced pumpkin dip.
This is utterly fantastic with gingersnaps or (my favorite) tart Granny Smith apple slices.
Another knock out accompaniment is pear slices, believe it or not. It was a strange combination at first, but once you got used to the flavors together, it was amazing. And I definitely like the fruit with this dip much more than the gingersnaps (and I love gingersnaps!).
Ingredients:
1 - 8 ounce package cream cheese, softened
2 cups confectioner’s sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger
Blend cream cheese and confectioner’s sugar until smooth in food processor. Remove cover; add pumpkin and remaining ingredients. Blend thoroughly.
Chill 30 minutes or until ready to serve.
Oh, and as an experimentation note, once I added a little bit of fresh grated ginger I had left over from a different recipe. It was *fantastic* so I do it regularly now - really gave the dip an extra zing. I probably had about a teaspoon or so, maybe a little more. I really recommend the addition.
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