Sunday, August 17, 2008

Pumpkin Dip

~ 2 (8-oz) packages cream cheese, softened

~ 1 (16-oz) packages powdered sugar, sifted

~ 1 (16-oz) can pumpkin

~ 2 tsp. ground cinnamon

~ 1/2 tsp. ground nutmeg

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps,

Yield: 5 cups.

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