Pumpkin Dip

I am a pumpkin NUT!  Okay, so they say the first step is admitting the problem.  Step one complete!  I love this time of year because I love pumpkin and nothing says autumn like pumpkin.  Okay, apples say autumn too.  And squash.... Ok, I'll stop :)  Anywho, one of my most favorite things to just snack on all day long or have at a party is this Pumpkin Dip.  It's almost exactly like eating the filling of a pumpkin pie.  And you can serve it with thin gingersnaps, sliced apples, baked pieces of pie crust that are sprinkled with cinnamon and sugar, graham crackers, sugar cookies,....etc etc.  Your imagination is the limit!!  Speaking of limits, I have seen MANY versions of this recipe.  I first had it at Cost Plus World Market (LOVE that place!), and I've seen a recipe on the Pampered Chef website, Pinterest...you name it.  You can tweak this recipe any way that you want it.  You can add some sour cream, or Cool Whip, or just use cinnamon, or add vanilla extract, or use yogurt, or Greek yogurt, or add some praline syrup to it...okay now I'm just getting out of control!!  I'm sure my sister can even suggest a gluten-free, preservative-free version to make. ;) Whatever you do to it, I'm sure it will be DIVINE!  But here is a great place for you to start :)  Enjoy!!

Pumpkin Dip

• 1 8-oz. package cream cheese, softened (I used Neufchatel, a reduced-fat version)
• 1 15-oz can pure pumpkin
• 1/3 cup brown sugar
• 3 teaspoons maple syrup
• 1 Tablespoon pumpkin pie spice

In a medium sized bowl, whip the cream cheese.  Add all other ingredients.  Stir well.  Dip apple slices, gingersnaps, baked pieces of pie crust, graham crackers, etc into the dip for a delicious snack or dessert!

Jalapeño Popper Dip

Mmmmm mmmmmm!  That's about all I have to say about that.... I always like trying new things, especially in the kitchen.  I love those cream-cheese-stuffed-jalapeños but most of my family does not.  They can't quite handle the same amount of heat that I like every once in a while.  Enter in this dip.  It provides all of the flavors of a typical jalapeño popper without all the intense heat.  Although you could make it as hot as you want by substituting the type of pepper used or by just using a larger quantity of peppers.  Again, this is another recipe that provides a base for lots of different ideas and uses of creativity. For example, next time, I'm gonna add some bacon =P For dinner tonight, I'm using the leftover dip to crown some cooked chicken breasts for some Jalapeño Popper Chicken!  For the rest of my family, this dip was loved by all.  Not too hot, as the peppers are cooled down by the cream cheese and mayonnaise.  And don't let the cream cheese and mayonnaise scare you if you're on a diet - use low-fat or fat free varieties and it will taste just fine.  The Ritz crackers? I used reduced fat as well and you can't even tell :) This dip was inspired by different versions I found online.  This recipe can be doubled easily for a bigger crowd, or appetite, if so desired.  Enjoy!

Jalapeño Popper Dip

• 1 (8 oz) package, cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green chilies
• 1/4 cup pickled jalapeño slices, chopped (or more if a hotter dip is desired)
• 2 Tablespoons jalapeño juice (from the jar or can they came in)

     Topping

• 1/2 cup Panko crumbs (Japanese style bread crumbs)
• 1/4 cup grated Parmesan Cheese
• 1/4 stick butter, melted

In a medium bowl, add all the ingredients with the exception of the topping ingredients, and mix with a handheld mixer or in a large stand mixer.  Place in a greased casserole dish that is at least 1 quart in size.  In a small bowl, mix the topping ingredients well.  Sprinkle crumb mixture evenly over the top of the dip. Bake in a preheated 375F oven for about 20 minutes.  You want the top to be golden brown and the dip to be heated through and bubbly on the edges.

Be careful not to overcook this dish as the mayonnaise may separate.  Serve with buttery crackers, such as Ritz, or a sliced baguette.