Blueberry Pumpkin Pie Dip
Two iconic pie flavors in one easy dip. You don’t need an oven for Blueberry Pumpkin Pie Dip – it’s simple, portable, and perfect for after-school snacks or any fall gathering! Blueberries and pumpkin are mixed with smooth cream cheese and the deliciously warm combo of vanilla, honey, and brown sugar. Serve with ginger snaps to give all that sweetness a little zing, and you’re ready to luxuriate in the flavors of the season.
1 cup frozen blueberries
1⁄2 cup canned pure pumpkin purée
8 ounces brick-style low-fat cream cheese, softened
2 tablespoons honey
1 tablespoon plain Greek yogurt
2 teaspoons lemon zest
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
4 ounces gingersnaps, for serving
1 apple, sliced for serving
In a food processor, blend blueberries and pumpkin purée until puréed. Add cream cheese, honey, heavy cream, lemon zest, pumpkin pie spice and vanilla; blend until smooth.
Serve dip with gingersnaps and apple slices.
Refrigerate any leftover dip in an airtight container for up to 5 days.
Photo from blueberry.org