Every so often I find a recipe so delicious that republishing is just the best option. Today’s recipe was highlighted a few years ago on my website but is such a hit already this year I must reprint it. Pumpkin Spice Dip is the taste tester I served this past Friday at the FUMC Bazaar and everyone loved it. I certainly have enjoyed the leftovers as well. Making this dip for your Thanksgiving or Christmas party could be a big hit! Enjoy!
8 ounces fat free cream cheese
1 cup pumpkin
2 tablespoons Splenda
2 tablespoons sugar
2 teaspoons pumpkin pie spice
Beat cream cheese and pumpkin until smooth. Add sugar and spice. Beat again.
Serve with fruit, cookies, toasted bagel chips, cinnamon graham sticks or cinnamon graham crackers.