Pumpkin Yogurt Dip
Someone should just go ahead and take the canned pumpkin puree away from me. I can’t stop. I get an idea and then I can’t get it out of my brain. This pumpkin yogurt dip is came about that way.
Have I mentioned yet how easy it is? Well, let me explain: one bowl, one can of pumpkin, one container of yogurt, a little pumpkin pie spice and some cinnamon chips. Stir, stir, stir, done. See?
Oh yes, there are cinnamon chips in there. Cinnamon chips. These little babies have become my new favorite treat in the baking isle. And they fit right in with this whole fall food thing we have going on. I had to start a Pinterest board – sorry, except not. I mean, I couldn’t help it – all of my foodie friends are sharing such amazing fall-inspired treats that I just needed one place to find them all.
I originally meant to serve this pumpkin yogurt dip with graham crackers and sliced apples but then I just kept taking tastes from the spoon. I think it would also be fabulous added to a graham cracker crust, refrigerated and then served with whipped cream. Oh yes.
Pumpkin Yogurt Dip Recipe
Yield: 3 cups of dip
Prep Time: 5 minutes
Pumpkin yogurt dip: a simple seasonal dessert dip with brown sugar, pumpkin pie spices, yogurt and cinnamon chips.
1 can pumpkin puree
6 ounces fat-free vanilla yogurt (I used StonyField Organic)
1/4 cup brown sugar
1/2 cup cinnamon chips
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
Small pinch of salt
Mix all ingredients in a medium bowl and stir until well combined.
Serve with graham crackers and fruit.
Pumpkin pie spice is made of ginger, cinnamon, nutmeg, allspice and cloves. If you have pumpkin pie spice on hand, feel free to substitute 2-3 teaspoons of it rather than adding each individual spice.