Pumpkin Pie Dip {Recipe}

Ingredients:

  • 6 ounces reduced-fat cream cheese, at room temperature
  • 1/3 cup plain nonfat greek yogurt
  • 1 can (15 ounces) pure pumpkin (not pumpkin pie mix)
  • 2 tablespoons of agave nectar
  • 2 tablespoons of packed brown sugar
  • 21/2 teaspoons of ground cinnamon
  • 1 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of grated nutmeg
  • 1/8 teaspoon of seasalt
  • Sliced fresh fruit and/or salted whole wheat pretzels

Directions:

  • In a food processor, combine cream cheese and yogurt; blend until smooth. Add pumpkin and remaining ingredients except fruit and pretzels; blend until well mixed.
  • Cover and refrigerate for at least 30 minutes or up to 4 days. Serve dip with fresh fruit or pretzels.

Recipe and image courtesy of  HealthBarn USA‘s Founder, Stacey Antine, MS, RD.