Pumpkin Dip

The day after Thanksgiving we enjoyed this festive pumpkin dip for our lunch with slices of pear and apple, and sweet potato chips. The dip is mildly flavored with cinnamon and nutmeg, keeping it kid-friendly, and deliciously creamy-sweet with the addition of a jar of marshmallow cream. Yummy for a snack, lunch, or light dessert after dinner. Blessings...

Recipe:

1 pkg. (8 oz.) light cream cheese, softened
1 container (7 oz.) marshmallow cream
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
chopped pecans for garnish is desired

1. Using an electric mixer, beat together all of the ingredients until smooth.
2. Cover and chill for several hours to blend flavors.
3. Serve with slices of pear and apple, sweet potato chips, vanilla wafers or gingersnaps.

Yield: about 2-1/2 cups
1/4 cup serving = 127 calories
.5 gm. fiber

This recipe comes from a flyer sent out by Fred Meyer Grocery Store.