Saturday, September 8, 2012

Autumn Pumpkin Dip

Dip apples and crunchy GF ginger snaps in this creamy dip for a memorable Fall treat! Great served with my ginger cookie recipe in this blog.

8 ounce package LF cream cheese, room temperature
1 cup GF powdered sugar (or substitute stevia to taste)
15 ounce can pumpkin (or less)
1 T. ground cinnamon
1 T. pumpkin pie spice
1/2 t. ground ginger
1 T. Grand Marnier, optional
1 cup plain non-fat Greek yogurt
Ground cinnamon for dusting

In food processor, blend cream cheese and powdered sugar until smooth. Blend in the pumpkin, spices, and liquor. Fold in the yogurt.

Chill until ready to serve. Dust top of dip with cinnamon. 

Serve on a platter with apples and gluten free ginger snaps*; Enjoy!

Makes: About four cups of dip. 

Notes: *Mi-del Ginger Snaps are also great if you don't have time to bake a cookie. 

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:


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