Pumpkin Spice Dip

Recipe by Diabetic Living Magazine

Pumpkin Spice Dip

Photo by Eating Well/Diabetic Living Magazine

 

Yield: 16 Servings

Ingredients:

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened 
  • ¾ cup canned pumpkin (see Tip below)
  • 1 (6 ounce) container vanilla fat-free yogurt
  • 2 tablespoons packed brown sugar (see Tip)
  • 1 teaspoon pumpkin pie spice
  • 4 apples, sliced
  • 48 honey-wheat braided pretzel twists

 

Directions:

  1. In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.

 

 

*Tips:

If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.

It is not recommended using a sugar substitute for this recipe.

Kansas City-Style Barbecue Sauce Recipe

by Joshua Bousel

Yield: 2-1/2 cups

Ingredients: 

  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 cups ketchup
  • 1/3 cup molasses
  • 1/3 cup dark brown sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoon yellow mustard
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper

 

Directions: 

  1. Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

  2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
  3. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Spooky Veggies ‘N Dip Recipe

by Laura Himmelein

Dip and Hootwiches

Photo by Tina Rupp

Ingredients:

  • Carrots
  • Green beans
  • Cherry Tomatoes
  • Olives
  • Peas
  • Ketchup
  • Your choice of Dip

 

Directions:

  1. Put a dip of your choice in a small bowl and set in the center of a serving platter. Spread some dip onto carrot tips to form fingernails; set on platter.
  2. Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes.
  3. Slice cherry tomatoes in half and place on platter, flat side up; top with an olive slice and a pea to create eyes.

 

For the recipe of Hootwiches (seen pictured above), click here on www.parenting.com website.

BLUEBERRY, STRAWBERRY & JICAMA SALSA

This salsa recipe from Two Peas & Their Pod is also great with grilled fish or chicken. It is best eaten the day it is made.

Yield:  About 3 Cups Salsa

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste
  • Tortilla chips, for serving

 

Directions:

  1.  In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste.
  2. Serve with tortilla chips at room temperature or chilled.

Pumpkin Pie Dip Recipe

Yield: 4 cups or 32 Servings

Pumpkin Pie Dip
Photo Source: Taste of Home

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies

Directions:

  1. In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
  2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
  3. Serve with gingersnaps. Refrigerate leftovers.
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13