This pumpkin dip is a holiday favorite! Serve this recipe as an appetizer or dessert because it tastes great dipped with sliced apples, pears or whole-grain pretzels. It’s definitely a crowd pleaser that is easy to make, loaded with vitamin A, low in saturated fat and tastes amazing.
Ingredients
6 ounces low-fat cream cheese, room temperature
⅓ cup, reduced-fat Greek yogurt
15 ounces (1 can) roasted pumpkin, no sugar added
2½ teaspoons cinnamon, ground
1 teaspoon allspice, ground
1 teaspoon cloves, ground
⅛ teaspoon, nutmeg, ground
3 tablespoons agave nectar
2 tablespoons brown sugar
⅛ teaspoon sea salt
⅓ cup, reduced-fat Greek yogurt
15 ounces (1 can) roasted pumpkin, no sugar added
2½ teaspoons cinnamon, ground
1 teaspoon allspice, ground
1 teaspoon cloves, ground
⅛ teaspoon, nutmeg, ground
3 tablespoons agave nectar
2 tablespoons brown sugar
⅛ teaspoon sea salt
Directions
Before you begin: Wash your hands.
- In a food processor, add cream cheese and Greek yogurt and blend until smooth.
- Add remaining ingredients to the food processor and blend until smooth.
- Cover and refrigerate for at least 30 minutes before serving with sliced fruit or whole-grain pretzels.
Nutrition Information
Serving size: 2 tablespoons
Serves 25
Serves 25
Calories: 35; Total Fat: 1g; Saturated Fat 1g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 25mg; Total Carbohydrate: 5g; Dietary Fiber: 1g; Sugars: 3g; Protein: 1g; Vitamin A: 50%; Vitamin C: 2%; Calcium: 2%; Iron: 2%
Recipe By: Rebecca Clyde, MS, RDN, CD