Pumpkin Pie Dip

I saw this recipe and knew I had to try it. I absolutely love fall food. All the apples, pumpkin, and cranberries. And, this was an opportunity to use my Little Dipper. I love using it because it’s so cute 🙂 We were having friends over to watch some college football and just hang out. This was a great addition to our menu. I served it with pretzels and ginger snap cookies.

Little Dipper Pumpkin Pie Dip – from A Year of Crockpotting
1 cup canned pumpkin pie mix – I used a can of pumpkin and added some cinnamon and nutmeg
4 oz cream cheese – I used Tofutti Better than Cream Cheese
1/4 cup sour cream – I used Trader Joe’s goat milk yogurt
chopped walnuts, optional

I use my Little Dipper—these measurements are perfect for a little dipper. If you don’t have one, you can put an oven-safe dish inside of your large crockpot.

Add the cream cheese to the Little Dipper. Top with sour cream (yogurt), then pour in the pumpkin pie filling.

Cover and cook for about an hour, then stir well. If the cream cheese isn’t fully melted, cook a bit longer. The Little Dipper doesn’t have temperature settings, you just plug it in. If you are going to use a big crockpot with an oven-safe dish inside, cook on high for about an hour, or 2 on low.

Garnish with chopped walnuts, if desired. I set out some walnuts and planned to serve the dip with them, but ended up forgetting.

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3 Responses to “Goat cheese potato salad”

  1. #
    1
    Josie — July 21, 2009 at 12:01 pm

    that looks delicious!

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    2
    Molly Jean — July 21, 2009 at 2:18 pm

    I love goat cheese too. This looks terrific. Which reminds me, I need to buy more cheese tonight 🙂

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    3
    Ashley — August 11, 2009 at 4:17 am

    I adore goat cheese AND potato salads – this looks like it’d really hit the spot 🙂

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