It’s a quick and easy way to combine all three fall favorites – apples, pears and pumpkin. Mix up a batch of this simple and healthy dip by adding an entire 15 ounce can of pumpkin to 1/3-less fat cream cheese. Season with cinnamon and some brown sugar and you instantly have an antioxidant-rich dip (beta-carotene from the pumpkin) to serve with fresh apple and pear slices. Any apple variety works, but my favorites are Jonagold and Honeycrisp because they’re crisp/tart. And any pear variety works, but I’m partial to the Bosc pear for its texture. Enjoy!
Oh, and two tips with this dip:
- Even people who don’t like pumpkin have liked this dip!
- Exert some control and moderation because you may be inclined to eat spoonfuls of this decadent dip!
Pumpkin Cheesecake Dip with Apples & Pears
1 package (8 oz.) Neufchatel 1/3-less fat cream cheese
1 can (15 oz.) pumpkin
½ cup firmly packed brown sugar
1 teaspoon Saigon cinnamon
Mix all ingredients in a food processor until blended. Chill one hour before serving. Serve with apple and pear slices.
Makes about 2 ¾ cups (11 servings of ¼-cup each)