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Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip – Forkwise recipe card (illustration, no photo yet)
SnacksAmerican⏱ 35 minServes 6EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 3 oz reduced-fat cream cheese (Neufchatel), softened
  • 3 tbsp nonfat plain Greek yogurt
  • ¾ cup pumpkin puree (about half of a 15-ounce can)
  • 1½ tsp ground cinnamon
  • 2 tbsp maple syrup or honey
  • 1 pinch salt

Method

  1. Add the cream cheese and Greek yogurt to the bowl of a food processor. Blend until smooth, about 1-2 minutes.
  2. Add the pumpkin puree, cinnamon, maple syrup or honey, and salt. Blend until completely combined, stopping to scrape down the sides as needed, about 2-3 minutes.
  3. Transfer to a serving bowl, cover and chill for at least 30 minutes.
  4. Serve cold with apple slices.

Keeps in the refrigerator for up to 7 days. Freezing is not recommended.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; pumpkin pie spice replaced with ground cinnamon (the PDF’s own alternative); graham cracker/pretzel serving note removed; untested
No photo yet – illustrated placeholder.