Pumpkin Yogurt Dip
Previously published in 2015, and enjoyed by many since then, I thought I would give this Pumpkin Yogurt Dip a makeover. It is still super easy (just mix everything together, and add your dippers), but I thought I could talk a little bit more about the ingredients and how you can customize with what you happen to have on hand. Especially since it is 2020, and many of us are trying to limit trips to the store and making do with what we have.
This ingredient is essential. The amount you use can be tweaked, but in order to make a Pumpkin Yogurt Dip, pumpkin is necessary. Other than adding deliciousness, canned pumpkin is full of nutritious vitamins and minerals like Vitamin A, Potassium, and Fiber, to name a few.
Another essential ingredient, but there are so many different types of yogurt you can use. I prefer plain non-fat Greek or Icelandic yogurt without added sugar or artificial sweeteners. A regular yogurt may make the dip a little thinner as both those yogurts are thicker. Choosing a plain yogurt without added sweeteners allows me to flavor it as I would like. If you do use a yogurt that is flavored, such as vanilla, you can omit the vanilla extract and maple syrup as it will probably be sweet enough. Whatever yogurt you happen to have on hand will likely work.
Adds flavor and thickens up the dip. If preferred, you can use a reduced fat cream cheese.
Vanilla Extract and Maple Syrup
Both ingredients are important for flavor and sweetness. However, if you use a vanilla flavored yogurt, you likely can omit these. Additionally, honey, agave, or any sweet syrup can be used in place of the maple syrup.
If you have a pumpkin spice blend instead of cinnamon, ginger, allspice, and nutmeg, you can definitely use that instead. I would probably add a teaspoon and see how the flavor is, then add more if needed.
I love apples with this dip. You can slice them up and soak them in a solution containing 2 Tablespoons of Lemon Juice and 2 Cups of Water to help prevent browning. Apple chips would also be good with this if you happen to have them or like to make them. I also like to dip gluten free ginger snap cookies (Pamela’s brand is my favorite), and gluten free pretzels for a little salty flavor (Quinn’s is made with sorghum flour and is my favorite).
Pumpkin Yogurt Dip
15 oz Can of Pumpkin Puree
1 Cup Yogurt of Choice
4 oz Cream Cheese
1 Teaspoon Vanilla Extract
1 Tablespoon Maple Syrup
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Allspice
Mix all ingredients together using either a food processor or a hand mixer. Cover and keep refrigerated until ready to serve. Pair with your favorite dippers such as apple slices, ginger snap cookies, and pretzels.
Want more pumpkin recipes? Check out my mini pumpkin cheesecakes for a sweet bite sized dessert or my pumpkin flaxseed bread for a quick on the go breakfast.