PUMPKIN DIP
This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.
PUMPKIN/PEANUT BUTTER DIP
A thick tasty dip for fruit that kids and adults will enjoy. Maybe even the kids more! Taken from the Univerity of Illinois website.
Provided by jonesies
Categories Kid Friendly
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all of the ingredients above.
- Cut apples, bananas and other fruit into bite-sized pieces to serve with the dip. Serve as a snack or with a meal.
Nutrition Facts : Calories 182.8, Fat 9.8, SaturatedFat 2, Sodium 139.6, Carbohydrate 21.4, Fiber 1.7, Sugar 18.3, Protein 5.1
FLUFFY PEANUT BUTTER DIP
Make and share this Fluffy Peanut Butter Dip recipe from Food.com.
Provided by lets.eat
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Whisk first 3 ingredients together gently fold in the whipped toppping. Refrigerate until serving.
EASY PEANUT BUTTER FRUIT DIP
I was looking at several fruit dip recipes that sounded great but a bit bland. So I decided to try adding peanut butter.
Provided by Margie99
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a medium bowl. You can easily adjust the peanut butter to suit your taste or even add some powdered sugar if you like it sweeter.
Nutrition Facts : Calories 273.6, Fat 18.1, SaturatedFat 7.9, Cholesterol 31.2, Sodium 177.8, Carbohydrate 23.5, Fiber 1, Sugar 13.2, Protein 6.4
PUMPKIN PEANUT BUTTER SOUP
Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.
Provided by Katha
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce pan melt margarine.
- Add onion and sauté until golden.
- Add pumpkin puree and chicken broth.
- Heat to boiling.
- Add peanut butter and milk.
- Stir till peanut butter is melted and smooth.
- Cover and simmer over low heat for 2 minutes.
- Season to taste.
- 4-6 servings.
Nutrition Facts : Calories 146.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 0.8, Sodium 492.9, Carbohydrate 8.4, Fiber 1, Sugar 3.4, Protein 5.8
PUMPKIN DIP
Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
- Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
- Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
- Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.
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