Sweet & Spicy Pumpkin Dip
5.3 oz. vanilla Greek yogurt
1/3 cup honey
8 oz. whipped cream cheese
2 cups powdered sugar
7 oz. canned pumpkin puree
1 Tbsp. Pumpkin Pie Spice Blend
1 tsp. Bourbon Black Walnut Sugar OR 1 tsp. Sweet Habanero Sugar
1 oz. Candied Ginger, finely chopped
1/3 cup honey
8 oz. whipped cream cheese
2 cups powdered sugar
7 oz. canned pumpkin puree
1 Tbsp. Pumpkin Pie Spice Blend
1 tsp. Bourbon Black Walnut Sugar OR 1 tsp. Sweet Habanero Sugar
1 oz. Candied Ginger, finely chopped
COMBINE yogurt, honey, cream cheese, powdered sugar, pumpkin, Pumpkin Pie Spice Blend, and Bourbon Black Walnut Sugar or Habanero Sugar.
MIX until well blended.
STIR in Candied Ginger (use about 1/3 of the package OR even less for a less "spicy" dip).
COVER and refrigerate several hours or overnight.
TOP with your choice of sugars and serve as a dip with apples, ginger cookies, pound cake, etc. Or, serve as a topping over your favorite cheesecake. The possibilities are endless!
MIX until well blended.
STIR in Candied Ginger (use about 1/3 of the package OR even less for a less "spicy" dip).
COVER and refrigerate several hours or overnight.
TOP with your choice of sugars and serve as a dip with apples, ginger cookies, pound cake, etc. Or, serve as a topping over your favorite cheesecake. The possibilities are endless!