Pumpkin Dip

5  Ratings
  • 5 min prep
  • 35 min total
  • Makes 14 servings, 2 Tbsp. dip and 16 WHEAT THINS each.


Pumpkin Dip Recipe

Ingredients

  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 3/4 cup canned pumpkin
  • 3 Tbsp. brown sugar
  • 2 Tbsp. maple-flavored or pancake syrup
  • 1 tsp. ground cinnamon
  •  WHEAT THINS Original Snacks

Instructions

  • Beat  all ingredients except WHEAT THINS in small bowl with mixer until blended; spoon into serving bowl.
  • Refrigerate  30 min.
  • Serve  with WHEAT THINS.

Recipe Tips

How to Use Remaining Canned PumpkinSpoon remaining canned pumpkin into airtight container. Refrigerate up to 2 days. Then, use to prepare pumpkin cupcakes. Prepare 1 pkg. (2-layer size) yellow cake mix as directed on package. Blend in 1 cup pumpkin. Spoon batter into prepared muffin cups. Bake as directed on package for cupcakes.

Special ExtraSprinkle lightly with additional ground cinnamon just before serving.

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Nutrition Information

Makes 14 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
  • Generally Nutritious
  • Good source of vitamin A or C
  • Vitamin A Source

Diet Exchange

1-1/2 Starch, 2 Fat

Nutrition Notes

This slightly sweet dip provides an excellent source of vitamin A from the creamy pumpkin.

Nutrition per serving:

  • Calories 200 
  • Total fat 9 g
  • Saturated fat 3 g
  • Trans fat 0.5 g
  • Cholesterol 10 mg
  • Sodium 310 mg
  • Carbohydrate 28 g
  • Dietary fiber 2 g
  • Sugars 8 g
  • Protein 3 g
  • Vitamin A 40 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 6 %DV

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