I’m not afraid to admit when perfectly laid out recipes go astray.
Last Thanksgiving, we had some friends over for a makeshift ‘Thanksgiving Dinner” and our friend Alissa brought this pumpkin dip with various treats to dip in it, and OMG – it was beyond good. And the best part was that it was served in a hollowed out pumpkin! Major points for presentation!
So this past Sunday, Dave, Hairy and I had plans to meet up with my cousin Catherine and Buddy and my Aunt Jane at Buddy’s fab apt. in the north end (recess lighting and all). Pizza from the ORIGINAL Pizzeria Regina, which is right around the corner from his apartment (I swear I’d be well over 300 lbs if I lived there) was on the menu, so I decided I was going to make this pumpkin dip as a nice ‘lighter’ option for dessert.
I literally stood over the bowl with the electric mixer for a good 10 minutes, just waiting for all these little lumps of cream cheese to disintegrate. But it didn’t happen. And while it tasted pretty good, I am a firm believer that you taste with your eyes just as much as your mouth, and the sight of this mess of a dip even made me, someone who never passes on dessert, want to say “Ahhh ya know what? I am just SO full I think I’ll pass on dessert!” I was so ashamed of it, I frustratedly tossed it in the dumpster outside of Buddy’s apartment as we were walking to our car – $1 leaf bowl from Target and all.
But I was determined to make this better somehow. So I tried it again last night, using essentially the same recipe, but using a different process to combine them together, and BINGO!!!! We have a winner!
Pumpkin Cheesecake Dip
*Adapted from Allrecipes & Very Best Baking
*makes about 1.5 cups – perfect amount for a small pumpkin!
1 – 8oz block of cream cheese, softened (room temp is ideal)
1/2 cup pumpkin puree
1 cup powdered sugar, sifted
1 tsp. pumpkin pie spice
1) In a large mixing bowl, combine the cream cheese and pumpkin puree with an electric mixer on low until both are fully combined and smooth.
2) Gradually add the powdered sugar to the pumpkin/cream cheese mixture (I did about 1/3 at a time) mixing well in between.
3) Add the pumpkin pie spice and mix well until all ingredients are combined and smooth.
4) Chill in the refrigerator for at least an hour (up to overnight). Serve with whatever you see fit to dip! Personally I think that chocolate goes really nice with this, so I used chocolate animal crackers, graham crackers and bite sized oreos, but the options are endless!
So what was the difference between the two?
In version 1, the directions said to mix the softened cream cheese and the powdered sugar together until smooth – without sifting the sugar first, causing big sugary lumps of cream cheese to form before the pumpkin even went into the mixture. After that, there was no going back, no matter how much you mixed.
The second version though, I mixed the pumpkin and cream cheese together first, until smooth, and then gradually add the sifted confectioners sugar, which honestly makes perfect sense now that I look back, but at the time I just followed the instructions without giving it any thought.
Finally, after 2 tries, it was what I had always envisioned it being – a deliciously smooth combination of pumpkin and cream cheese that’s fun to eat and ridiculously easy to make. Feel free to tweak the measurements of pumpkin too, adding more or less depending on your pumpkin tastes. And, putting it in a cute hollowed out little pumpkin = genius. Perfect for a pre-dinner dessert for people to graze on, or a nice, lighter alternative for people after the big meal is over, as you can dip as much or as little as you like – it’s commitment free!
So go now and dip it. Dip it good 🙂
I will confess that this blog post is recycled – as I think I have made this about 394803594830 times since I found it a couple years ago from Cooking Light. But, the reason I’m sharing is because this dip is because it’s all three of my favorite things in a recipe:
3) Ridiculously easy to make
And you can do a million things with it – I use it like a hummus almost and spread it on sandwiches, or you can use it as a dip for veggies and chips, or you could toss it with pasta as an alternative to tomato sauce. It’s so fresh tasting, perfect for summer!
Roasted Red Pepper and Cannellini Bean Dip
1/4 cup chopped fresh basil
1 can of cannellini beans, rinsed and drained
1 tsp. balsamic vinegar
1 – 7oz. bottle roasted red peppers, rinsed and drained
1 large garlic clove
salt and pepper to tatse
1) Place all ingredients into a food processor – season with salt and pepper.
2) Pulse a few times until you reach your desired consistency (I personally like it a little chunkier, but you can always add some olive oil and pulse longer if you like it more thin)
3) Serve immediately or chill overnight.
THAT’S IT! I can’t tell you how many compliments I have gotten on this dip and people asking for the recipe, so here it is folks – make it – it will be the best use of 10 minutes you’ll ever spend in the kitchen.
And for all you WW’ers out there? It’s low in points! For the entire thing (almost 2 cups) only 9 points.
Happy pulsing and dipping!