Thanksgiving is just around the corner for those of us here in the United States, and that usually means a whole lot of cooking. But, sometimes it means just bringing something to a large family gathering and choosing just the right dish for the occasion.
Or, if you’re like me, you are expected to bring something to a large family gathering where various matriarchs try to outdo each other with their Thanksgiving specialties. My assignment is usually, “Oh, anything”, so I bring some sort of appetizer since there’s always enough main course food to feed a city or three.
Sometimes, I bring pumpkin dip because I love it so, and because everything else you could imagine is already taken.
2 c. powdered sugar, sifted (sifted is import since this dip can get a little lumpy, sometimes I use a little less as this dip is pretty sweet)
2 8 oz. packages of cream cheese
15 oz. pumpkin (I have made with pumpkin pie filling, too)
1 tsp. cinnamon
1 tsp. ginger
Cream together sugar and cream cheese:
Add remaining ingredients. Blend well.
Store in refrigerator in airtight container.
This isn’t something you can eat a lot of, and the recipe makes a lot, so if you have a small gathering, you might want to cut the recipe in half.
You can serve it with graham crackers, vanilla wafers, apples or whatever sounds good to you, but my favorite way to serve it is with ginger snaps. I use the fancy thin ones you can find in the deli area or with the other fancy cookies because I am all fancy like that:
Even though it’s sweet, pumpkin dip makes an interesting appetizer and it’s often the topic of conversation because it’s not usual potluck fare.
OK, some people are scared of it because it sounds “weird”. That does not compute with me, they should just eat it, it’s great!
What are your cooking responsibilities over the holidays? Do you have an unusual dish you make?
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