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October 20, 2012

Pumpkin ~ Cream Cheese Dip with Gingersnaps


The potluck themes at the monthly Food Bloggers Los Angeles' meetings draw me into the season.  This month featured pumpkin in our cooking, which to me meant one thing:  dessert.  I made a Pumpkin ~ Cream Cheese Dip dusted with graham cracker crumbs and served alongside some commercial gingersnaps for dipping.  It would also serve well as an easy and flavorful appetizer for a buffet-style party.

It goes without saying that the desserts at our meeting were exquisite and scrumptious.  I was more impressed by the creativity in the non-dessert items, such as Pumpkin Hummus, Pumpkin-Potato Pancakes, and even a Creamy Pumpkin Dressing on a traditional salad.  Stay posted for the complete linky widget of pumpkin creations.


Easy Pumpkin ~ Cream Cheese Dip

2 8-oz pkgs cream cheese (room temp)
1 can pumpkin
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup powdered sugar

Cream all together.  Pour into serving dish.  Dust with graham cracker crumbs.  Refrigerate to set.  Serve with gingersnaps, graham crackers, pretzels, fresh veggies or fruit, or other good stuff for dipping.  For added fun, serve inside a fresh pumpkin that you've scooped to hollow out.

(the spread at the FBLA October meeting)

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