Looking for a new twist on a dip this autumn? My sister passed on to me a recipe for a pumpkin dip she had at a party last weekend, so I thought I’d try it with my grand kids. The original recipe called for nutmeg, which my body reacts to, so I used allspice instead . . . and a little more to bring out the flavor.
I liked it, but I wasn’t sure my grands would, so I added touch of salt and a half a cup of peanut butter. With that bit of kid magic to enhance the flavor, it was a hit, so I’m going to pass it on to you with those modifications.
In a blender, combine:
4 oz. (1/2 cup) softened cream cream
1 cup (8 oz.) pureed pumpkin
1/2 cup peanut butter
2 tablespoons brown sugar
2 tablespoons maple syrup (or whatever you use for syrup)
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon salt (or salt to taste)
Blend until completely smooth. (I had to open and scrape the sides down once, because the maple syrup didn’t get completely mixed in the first time.)
I served it with red pepper strips, apple slices, and bananas, but I’m sure it would taste great with most any veggie, fruit, or cracker you like. I was going to try it on fresh bread, but the bread disappeared a little too fast last night!
However, I put the leftovers in the refrigerator and tried some this morning on a bagel with some hot chocolate. As a spread, it’s not as caloric as cream cheese or peanut butter, nor as sugary as jam, so it made a very yummy, pretty healthy breakfast! 🙂
“He knoweth the way that I take: when he hath tried me, I shall come forth as gold. My foot hath held his steps, his way have I kept, and not declined. Neither have I gone back from the commandment of his lips; I have esteemed the words of his mouth more than my necessary food” (Job 23:10-12; Job’s confession . . . and oh, that it might be ours too!).