Pumpkinpeanut Butter Dip Recipes

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PUMPKIN PEANUT DIP



Pumpkin Peanut Dip image

Sweet with a hint of pumpkin. Pairs great with sliced apples, pretzels, or crackers. Great for Halloween, a fall dinner party, or Thanksgiving.

Provided by Savannah Kroll

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h15m

Yield 15

Number Of Ingredients 5

½ (10.5 ounce) package miniature marshmallows
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
¼ cup canned pumpkin
2 tablespoons peanut butter

Steps:

  • Place marshmallows in a saucepan over medium heat; cook and stir until marshmallows are melted, 3 to 5 minutes.
  • Stir cream cheese, sour cream, pumpkin, and peanut butter together in a bowl. Beat marshmallows into the cream cheese mixture using an electric hand mixer until creamy. Chill in refrigerator 1 hour to allow flavors to blend.

Nutrition Facts : Calories 110 calories, Carbohydrate 9.5 g, Cholesterol 18.1 mg, Fat 7.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 68.8 mg, Sugar 6.1 g

BANANA GHOSTS WITH PEANUT BUTTER DIP



Banana Ghosts with Peanut Butter Dip image

These frozen banana ghosts are a fun Halloween snack that's also super easy. They're great with the sweet and creamy peanut butter dip made extra spooky with a spider web piped from melted chocolate. Feel free to add apple and pear slices as well as graham crackers to round out the platter with more dipping options. The ghosts and dip can be made ahead but the dip will firm up when chilled, so be sure remove it from the fridge about 30 minutes before serving.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 13

4 firm, ripe bananas
8 lollipop or ice pop sticks
2 cups white chocolate chips
2 teaspoons coconut oil
24 chocolate chips
8 ounces cream cheese, at room temperature
1/2 cup loosely packed light brown sugar
1/2 cup creamy peanut butter (not natural)
1/4 cup vanilla Greek yogurt
1 teaspoon pure vanilla extract
1/4 cup semisweet chocolate chips
1 teaspoon coconut oil
Candy spiders, for decorating, optional

Steps:

  • Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
  • Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
  • Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
  • Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.

PEANUT BUTTER APPLE DIP



Peanut Butter Apple Dip image

A great apple dip that makes enough for at least 6 apples.

Provided by Shay

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 20m

Yield 6

Number Of Ingredients 4

1 cup peanut butter
1 cup brown sugar
1 (8 ounce) package cream cheese, softened
¼ cup milk

Steps:

  • Mix peanut butter, brown sugar, cream cheese, and milk together in a bowl until smooth; refrigerate until chilled.

Nutrition Facts : Calories 480 calories, Carbohydrate 33.6 g, Cholesterol 41.9 mg, Fat 34.9 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 12.8 g, Sodium 318.8 mg, Sugar 28 g

PEANUT BUTTER APPLE DIP



Peanut Butter Apple Dip image

Kim Marie Van Rheenen of Mendota, Illinois reports, "At our family gatherings, I'm 'required' to serve this creamy dip - so I'm thankful it mixes up so quickly! It's especially attractive served with red and green apple wedges."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
3 to 4 apples, cut into wedges

Steps:

  • In a bowl, combine the first four ingredients; mix well. Serve with apples. Store in refrigerator.

Nutrition Facts : Calories 177 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN/PEANUT BUTTER DIP



Pumpkin/Peanut Butter Dip image

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

3/4 cup peanut butter
3/4 cup canned pumpkin
3/4 cup brown sugar
1/2 teaspoon vanilla

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

PUMPKIN PEANUT BUTTER SOUP



Pumpkin Peanut Butter Soup image

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

2 cups pumpkin puree
2 tablespoons margarine
1 small onion, finely chopped
2 cups chicken broth
1/8 cup creamy peanut butter
1/4 cup low-fat milk
salt and pepper

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

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