Monday, November 24, 2008

Happy Dipping...

Here's my friends recipe I mentioned in my last post. Easy and Yummi, I love recipes like this! I've got this one saved for a mini recipe book I plan on scrapping!

M's Pumpkin Dip

2-8oz. Pkgs. Cream Cheese
1-16oz. can of Pumpkin
2C. Powdered Sugar
1 t. Cinnamon
1 t. Nutmeg
1 t. Ginger

Mix all ingredients in blender. Put into serving/dipping container. Refridgerate at least 2 hours or overnight. Serve with gingersnap cookies for dipping. I guess any plain cookie you choose will work but it's quite yummi with the gingersnaps.

Enjoy-Happy Dipping!

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