Day 284.
Happy Friday Fondue Day! This is neat dip to have as an after-school snack, or for dessert in the Fall. The kids ate way too much of it.
The flavors remind me of pumpkin pie cheesecake.
That's a very good thing.
The Ingredients.
--1 cup canned pumpkin pie mix
--4 oz cream cheese
--1/4 cup sour cream
--chopped walnuts, optional
The Directions.
I use my Little Dipper---these measurements are perfect for a little dipper. If you don't have one, you can put an oven-safe dish inside of your large crockpot.
Add the cream cheese to the Little Dipper. Top with sour cream, then pour in the pumpkin pie filling.
Cover and cook for about an hour, then stir well. If the cream cheese isn't fully melted, cook a bit longer. The Little Dipper doesn't have temperature settings, you just plug it in. If you are going to use a big crockpot with an oven-safe dish inside, cook on high for about an hour, or 2 on low.
Garnish with chopped walnuts, if desired.
The Verdict.
I served this with gluten free gingersnaps, pretzels, and apple slices. This was a big hit, and I'm going to make it again today for a playdate.
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