If you haven’t realized it by now, I’m pretty much a self-proclaimed pumpkin addict. From Mini Pumpkin Pies and Pumpkin Roll to today’s recipe for Pumpkin Dip – I’m slightly obsessed. Judging by comments on the MBA Facebook page, people either love or hate this festive squash.
I had pumpkin dip years ago, but it fell off my pumpkin radar until a couple of weeks ago when someone tempted me with this delicious concoction again and the memories came flooding back. Although, I will confess, being 30 weeks pregnant, I’m pretty much tempted by anything and everything that happens to be edible these days.
Pumpkin Dip comes together in a snap with minimal prep work. It’s perfect for a fall potluck, your Thanksgiving dessert table, or you can totally nosh on it for a midday snack – which is definitely my preferred method of consumption at the moment.
Pumpkin dip pairs perfectly graham crackers, molasses and gingersnap cookies and apple slices. You can totally be a rock star and make homemade cookies, but I chose to pull the pregnancy card and take a little help from the grocery store! Either way, your family and friends will keep coming back for more.
Where do you fall on pumpkin?
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