Tuesday, September 21, 2010

Pumpkin Dip

Pumpkin Dip
From the Kitchen of Tiffani Hampton

1 15oz can pumpkin
1 8oz container whipped cream cheese
Sugar to taste (a fair amount)
Cinnamon to taste
Nutmeg to taste
A tiny pinch of ground cloves
Optional: a splash of orange extract or orange zest

Blend together and serve cold with Ginger snaps for dipping.

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