Joanne Gibson | Nutrition and Wellness Coach

Pumpkin Pie Dip

Servings

25people

Servings

25people

Ingredients

6oz low fat cream cheeseroom temperature
1/3cup reduced fat Greek yogurt
15oz roasted pumpkin (1 can)no sugar added
2 1/2tsp cinnamonground
1tsp all spiceground
1tsp clovesground
1/8tsp nutmegground
3tbsp agave nectar
2tbsp brown sugar
1/8tsp sea salt

Instructions

In a food processor, place cream cheese and Greek yogurt and blend until smooth.
Add remaining ingredients in the food processor and blend until smooth.
Cover and refrigerate for at least 30 minutes before serving with sliced fruit or salty whole grain pretzels.

Recipe Notes

Serving size: 2 Tablespoons
Serves 25

Calories: 35; Total Fat: 1g; Saturated Fat 1g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 25mg; Total Carbohydrate: 5g; Dietary Fiber: 1g; Sugars: 3g; Protein: 1g; Vitamin A: 50%; Vitamin C: 2%; Calcium: 2%; Iron: 2%

Stacey Antine, MS, RD, is founder of HealthBarn USA.
American Nutrition and Dietetics