Pumpkin Cookie Dip

Pumpkin Cookie Dip

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make a cookie dip that tastes like pumpkin. The dip pairs nicely with Cheri’s Gingerbread Dippers.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

1

1/2

1
container (6 oz) Yoplait® Light pumpkin pie yogurt
4
oz (half of 8-oz package) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened
2
to 3 tablespoons packed brown sugar
2
teaspoons pumpkin pie spice
  1. In small bowl, beat all ingredients with electric mixer on medium speed or whisk until well blended.
  2. Cover and refrigerate until ready to serve.
Makes 1 1/2 cups dip
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make the day ahead and refrigerate.
Substitute agave syrup for the brown sugar.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.