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3.9 of 5 (80)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 30.7
  • Total Fat: 1.7 g
  • Cholesterol: 5.6 mg
  • Sodium: 85.3 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Pumpkin Dip calories by ingredient
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Pumpkin Dip

Submitted by: CHEF_MEG
Pumpkin Dip

Introduction

Try this dip on a toasted whole-wheat bagel at breakfast or with apple slices or whole-grain crackers for a snack. It's even good with carrots. Try this dip on a toasted whole-wheat bagel at breakfast or with apple slices or whole-grain crackers for a snack. It's even good with carrots.
Number of Servings: 16

Ingredients

    1 cup 1% milkfat cottage cheese
    8 ounces neufchatel cheese, softened
    1/2 cup pumpkin puree
    1 teaspoon pumpkin pie spice

Directions

Combine all ingredients in a food processor. Process until mixture is smooth. Transfer to a container and chill. Store in the refrigerator for up to one week.

Makes 2 cups 2 tablespoons per serving






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Member Ratings For This Recipe


  • Good
    33 of 33 people found this review helpful
    You can freeze canned pumpkin. I measure it out in 1/2 cups, put on a parchment paper-lined cookie sheet & freeze until solid. Then put the lumps of pumpkin in a freezer bag until needed. I've used the pumpkin in oatmeal for a different taste, with pumpkin pie spices - 6/3/11

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  • 25 of 26 people found this review helpful
    Love Pumpkin it's my secret ingredient in my chili - use the rest of the can in your next soup or chili it adds so much flavor and texture you will love it. - 7/9/11

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  • 19 of 19 people found this review helpful
    For the person that commented on using Greek yogurt instead of cottage cheese for less sodium - if you have Safeway Stores in your area, they have a no salt added cottage cheese that has only 45 mgs of sodium per serving. That's less than any Greek yogurt. - 11/19/10

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  • Very Good
    17 of 19 people found this review helpful
    Made this tonight to have on hand to snack on: I love pumpkin and the first taste seemed not pumpkiny enough for me. So I doubled the pumpkin, added a little more spice, and added some honey as well--yum! It will go on my waffles tomorrow morning. - 12/14/10

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  • Incredible!
    11 of 12 people found this review helpful
    Love it! Love it! Love it! I used sweet potato puree instead of pumpkin because the market didn't have pumpkin at this time of the year! Just as good. Can't wait to try it with pumpkin in the fall. - 8/4/11

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  • Incredible!
    8 of 18 people found this review helpful
    Sounds like Hogwarts to me! - 6/21/11

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  • Very Good
    8 of 8 people found this review helpful
    Definately a keeper! I used 1 cup of fresh pumpkin puree and did not add the cottage cheese (& didn't have any greek yoghurt to substitute). 17 calories per serving & a lot less sodium and oh so delicious! - 1/30/11

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  • Good
    7 of 7 people found this review helpful
    This was okay. Not sure why I expected something sweet but was disappointed at first taste. Not enough pumpkin so I doubled it and added a few packets of splenda. I would recommend as a spread for bagels, muffins but not as a dip as I wanted w/graham sticks. Better flavor after several hours. - 10/24/11

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  • 7 of 8 people found this review helpful
    If you can only find the large cans of pumpkin, plan several recipes using pumpkin so the can will not go to waste. BTW this a a very yummy dip. It is a faculty lounge favorite with graham crackers or teddy grahams. - 12/14/10

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  • Bad
    4 of 4 people found this review helpful
    I'm not sure what I was expecting, but this wasn't it. I just didn't like the combination of flavors. - 11/23/11

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  • Good
    4 of 4 people found this review helpful
    I did some altering like some of the others suggested. I used half greek yogurt, doubled the pumpkin and spice. Took it to a youth group gathering with apple slices, carrots and graham crackers - they gobbled it up! - 11/5/11

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  • Very Good
    3 of 5 people found this review helpful
    I did add a little bit of splenda to it though. My husband loved it. - 11/21/10

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  • Good
    2 of 2 people found this review helpful
    I served this with pita chips (Stacy's Naked) and thought it was an alright dip - nothing special and kind of bland. I would try to make it again with a little more pumpkin pie spice to see if adds more flavor, or maybe with a flavored cracker. - 10/21/11

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  • 1 of 1 people found this review helpful
    Not enough Pumpkin, so I double it, added more spices and some splenda brown sugar. My husband thought it was very rich. Didn't tell him what was in it.. - 2/18/13

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  • Incredible!
    1 of 1 people found this review helpful
    I increased the pumpkin and added a tablespoon of agave syrup and a tablespoon of honey. I used the immersion blender and it whipped up great. Cubed a Granny Smith apple, mixed it in two tablespoons of dip and had a great snack. - 10/21/12

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  • 1 of 2 people found this review helpful
    this looks like a great new fall favorite to add as a topper to toast or bagels. - 10/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is GOOOOOD stuff! We eat it with gingersnap cookies. I like the waffle idea too. I've added cinnamon to it as well - 10/14/11

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  • 1 of 5 people found this review helpful
    hmmmm might try this with greek yogurt instead of the cottage cheese to reduce the sodium - 11/14/10

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  • Can another cheese be substituted and if so, what kind? I am not familiar with this cheese and live in an area where not too much is available. - 11/14/13

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  • Do you cook the pumpkin to make puree?
    - 11/14/13

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  • Double the pumpkin, omit the cottage cheese, increase the spices.I add a little stevia when I take it to work to share. t is a favorite treat! - 11/11/13

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  • This recipe is too much ado about nothing! - 6/21/13

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  • Wonderful! - 6/8/13

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  • add some splenda, extre pumpkin and spices to taste,can use greek yogurt instead of cottage cheese - 11/9/12

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  • I make a lot of pumpkin rolls this time of year. I often have a hard time finding something to fix with any leftovers. I like the idea of freezing it. - 11/5/12

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