Pumpkin Dip

Pumpkin Dip

3.8 of 5 (92)
member ratings
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


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

Member Ratings For This Recipe


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    Good
    42 of 43 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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    30 of 30 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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    22 of 23 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
    21 of 23 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!
    16 of 19 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