Mary's Pumpkin Dip

Mary's Pumpkin Dip

1 pkg. (8 oz.) cream cheese, softened

2 cups confectioners sugar

1 cup canned pumpkin (I added a little more because

 I thought it tasted too cream cheesy)

1/2 cup sour cream

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground ginger

Beat the softened cream cheese with the powdered sugar. Gradually add the pumpkin, sour cream, cinnamon, pie spice, and ginger; beat until smooth. Serve with Graham Crackers, Nilla Wafers, or Ginger Snaps. Refrigerate leftovers.

Texas Cavier

1 Green Pepper finely chopped

1 Red Pepper finely chopped

1 Yellow Pepper finely chopped

1 C celery finely chopped

1/4 C Cilantro chopped

1 pkg white corn drained & rinsed

1 can pinto or black eyed peas drained & rinsed

1 can black beans drained & rinsed

Combine all ingredients in bowl.

Dressing

3/4 C apple cider vinegar

1 C sugar

1/2 tsp salt

1/2 tsp pepper

1/2 C olive oil

Mix, boil, and cool dressing ingredients. Pour over bean & veggie mix. Refrigerate overnight. Drain & serve with Scoops & crackers.

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White Bean Dip

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 C olive oil

1/4 C (loosely packed) fresh Italian parsley leaves

Salt

Freshly ground black pepper

Toasted pitas:

6 pitas

4 T olive oil

1 t dried oregano

Preheat the oven to 400 degrees F.

Mix beans, garlic, lemon juice, olive oil, and parsley in a food processor or blender until coarsely chopped. Season with salt and pepper.

Pitas:
Cut each pita in half and then into 8 wedges. Drizzle 4T olive oil over the pita pieces, toss and spread the wedges out evenly over a large baking sheet. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

This recipe is from Giada

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This is not the same variation that LuAnn used, but they are all similar. She had some chocolate syrup involved and used green granny smith apples. She also suggested using both red and green apples and alternating them on the platter to look crafty.

Cream Cheese Apple Dip

1 8oz pkg of cream cheese softened

3/4 cup of packed brown sugar

1 container caramel

1 pkg skor bits/Heath toffee (or 1/2 cup of chopped peanuts)for topping

6 apples (your favorite type) washed and cut into wedges

Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate. Heat the caramel slightly if cold(about 15 seconds in microwave) to make spreadable. Spread or drizzle on top of cream cheese. Sprinkle the package of Skor bits (or chopped peanuts) over the top. Serve with sliced apples for dipping.

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