Monday, October 6, 2014


Try this dip for the fall served in a small hollowed-out pumpkin. (Cut a small slice off the bottom of the pumpkin so it sits level) FALL FRUIT DIP In a food processor mixer combine 4-oz. room-temperature cream cheese, 1/2 cup canned pumpkin puree, 1/4 cup Greek yogurt, 3 Tbsp. maple syrup, 2 Tbsp. peanut butter, 1/2 tsp. cinnamon, 1/4 tsp. ginger and a pinch of salt. Process until smooth. Serve with sliced apples or pears, graham crackers or sweet potato chips.