You can use light cream cheese and light sour cream or Greek yogurt for a lower fat version of the dip. If you are using a commercial spice blend, try adding a pinch of ground pepper for extra taste. This makes a large quantity (about 2 cups / 500 ml) of dip. You can halve the recipe if you prefer, or keep leftover dip in the fridge for up to 3 days.
Servings: 2cups / 500 ml
Author: Mary Gillespie
8oz/ 225 g cream cheese
1/2cup/ 125 ml Greek yogurt or sour cream
1/2cup/ 125 ml brown sugar
1cup/ 250 ml pumpkin puree
1teaspoon/ 5 ml cinnamon*
1/2teaspoon/ 2.5 ml ginger*
1/2teaspoon/ 2.5 ml cardamom*
1/2teaspoon/ 2.5 ml coriander*
Pinchof ground pepper*
*you can substitute 2-1/2 teaspoons / 12.5 ml pumpkin spice blend for the spices listed in the recipe
Beat cream cheese until smooth.
Add sugar until completely blended. Beat in Greek yogurt or sour cream.
Add pumpkin and spices and beat until completely smooth.
Let the dip chill in the refrigerator for at least 30 minutes.