Pumpkin Mint Spreaddip Recipes

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5 INGREDIENT PUMPKIN DIP



5 Ingredient Pumpkin Dip image

Time 5m

Number Of Ingredients 6

2 (8 ounce) cream cheese
1 (15 ounce) can pumpkin
2 Cups powdered sugar
1 teaspoon cinnamon
1 teaspoon ginger
Ginger or Molasses Cookies

Steps:

  • Blend cream cheese until it is is creamy and fluffy. Add pumpkin and blend. Add powdered sugar and mix. Add cinnamon & ginger. Mix well, scraping sides of bowl as needed. Serve immediately with cookies. If making ahead, refrigerate in a sealed container until ready to serve.

PUMPKIN & MINT SPREAD/DIP



Pumpkin & Mint Spread/Dip image

Make and share this Pumpkin & Mint Spread/Dip recipe from Food.com.

Provided by asharpe2

Categories     Spreads

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 squash (peeled and cubed) or 1/2 pumpkin (peeled and cubed)
1 tablespoon oil
1 cup chickpeas (raw)
2 tablespoons of fresh mint
1/2 cup sun-dried tomato
1/4 cup vinegar (red wine)
3 garlic cloves
1 tablespoon vinegar (balsamic)
3 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
pepper

Steps:

  • Soak chickpeas overnight.
  • Drain chickpeas and cook in fresh water for about 60 minutes.
  • Roast squash/pumpkin for 30 mins at 180°C.
  • Put all in blender and blend.

Nutrition Facts : Calories 89.7, Fat 5.8, SaturatedFat 0.8, Sodium 361.8, Carbohydrate 8.1, Fiber 1.6, Sugar 1.7, Protein 1.8

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