Thursday, October 10, 2013

Caramel Pumpkin Cheesecake Dip




The recipe today comes from a wonderful blog, The Recipe Critic. I cut my dip in half, which I thought was plenty for my family. If you are serving this for a party I would say double the ingredients, but for just enjoying at home, you can see that even the halved recipe made a big bowl.

I served this dip alongside Stacy's Vanilla Pound Cake Bakery Crisps, which I found at Walmart if you haven't seen them around. This would also be great served with apple slices, graham crackers, or cinnamon & sugar pita chips. Thanks to The Recipe Critic for this recipe. Enjoy!




Caramel Pumpkin Cheesecake Dip
Makes 8 servings

  • 1 (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup canned pumpkin
  • 2 Tbsp. sour cream
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 Tbsp. caramel sauce

1. In a stand or hand mixer, mix the cream cheese and powdered sugar until combined and thick.

2. Add pumpkin, sour cream, cinnamon, nutmeg, and cloves. Mix until it is fully incorporated.

3. Pour the caramel sauce on top. Run a sharp knife through the dip to create a marbled effect. Serve immediately with cookies or graham crackers.

Recipe by The Recipe Critic.


3 comments:

  1. I can't wait to try!

    ReplyDelete
  2. Made this for a party and it totally stole the show! Used maple syrup in place of caramel.Yummmmmm.

    ReplyDelete

Printfriendly