I realize that it’s still summertime and this recipe is more geared toward the holidays, but I just couldn’t wait. I LOVE the fall. It is my favorite season and all I need is one cool day with crisp air to make me wish for it to hurry along.
What, you think I’m weird?
Huh…maybe so. But truth is I don’t like the heat. Summer is fun, don’t get me wrong. There is a lot to do in the summer, but when it gets all hot and muggy and buggy, I’d take a sunny, cool day anytime.
So here’s a nod to the cool, fabulous, autumn season that’s coming our way 🙂 And even though it is made with pumpkin, this cool, creamy dip is delicious anytime of year.
Pumpkin Pie Dip
1 package (8 oz) cream cheese, softened
2 cups powdered sugar
1 (15 oz) can pure canned pumpkin
1/2 cup sour cream
1 tsp (heaping) ground cinnamon
1 tsp (heaping) pumpkin pie spice
1/2 tsp ground ginger
In a bowl, beat cream cheese and powdered sugar until smooth. Beat in the pumpkin, sour cream and spices until well blended.
*Serve with gingersnap cookies.