Pumpkin Cranberry Dip

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Recipe by: cottonlily

"This is the simplest dip you'll want on your serving table at every fall gathering! Stock these four ingredients in your kitchen and you can whip this dip up in mere minutes when visitors pop in. It's sweet, spicy, creamy autumn in your mouth. Serve immediately with ginger snaps and pita chips and garnish with mint sprigs."

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5 m servings 72 cals

Original recipe yields 20 servings (2 1/2 cups)

Adjust
US
Metric

2 (8 ounce) containers pumpkin spice cream cheese spread
1/2 (16 ounce) can whole berry cranberry sauce

2 sprigs fresh mint, or to taste (optional)
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Directions

Prep
5 m
Ready In
5 m

Spoon cream cheese into a bowl. Add cranberry sauce; blend thoroughly with a large spoon. Dish into a dip bowl or platter and garnish with mint for color.

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Footnotes

Cook's Notes:
Dip may be prepared ahead of time and refrigerated before serving. Remove from fridge approximately 15 minutes before serving for optimal consistency.
You may mix this dip with a hand mixer or allow the cream cheese to soften before mixing, though I did not find either to be necessary.
You can also make a pumpkin pudding (think banana pudding with vanilla wafers). Layer dip alternating with ginger snaps and top with real whipped cream. Great in individual dessert dishes!