Wednesday, October 29, 2008

Pumpkin Dip

2 cups powdered sugar
8 oz. cream cheese
15 oz. can pumpkin
1/2 t. ground cinnamon
1/4 t. ground ginger

Mix sugar and cream cheese together beating until well blended.
Beat in remaining ingredients.Store in airtight container in
refrigerator. Serve with gingersnap cookies and apples.
*You could also serve the dip in a small pumpkin.


cinda1212 said...

oh that sounds fabulous....

Angie and Clay Campbell said...

This is the most wonderful dip! I've made it for a few years now during the fall season and it's a hit everytime!! I also serve it with Nilla wafers!