This easy pumpkin spice dip is a nice alternative to the usual pumpkin bread, cookies, and pies recipes that everyone makes during the fall. It’s made with low-fat Greek yogurt and is lightly spiced with pumpkin spices. Serve it chilled with cinnamon-dusted pita chips or with sliced fruit, graham crackers or ginger cookies for dessert.
Every year, around September, my head starts spinning with pumpkin recipe ideas. If you’ve followed along for a while you know I tend to go a little pumpkin crazy this time of year.
This year I want to make some different kinds of pumpkin recipes instead of the usual bread, cookies, and muffins. I love those recipes, but it’s always fun to experiment with new ideas.
This pumpkin spice dip is my newest creation. It’s a lot like a dessert dip that you would serve with cookies and fruit for dipping, but it’s a little less sweet and a little healthier because it’s made with Greek yogurt.
Ingredients
- Low-fat vanilla Greek yogurt
- Pumpkin puree
- Cream cheese
- Pumpkin pie spice
- Condensed milk
All you do is combine all of the ingredients and then chill the dip in the refrigerator. I like to make it a few hours ahead of when I want to serve it to allow the flavors to meld. It will also thicken as it sits.
This pumpkin spice dip is a cool and creamy treat for early fall, especially here in San Diego where it can still feel like summer and the last thing I want to do is turn on the oven. I’ve been snacking on it all week and it’s definitely gotten me in the fall spirit.
How to Serve It
Unlike other versions I’ve seen, this dip is less sweet so you can easily serve it as an appetizer, snack, or dessert depending on what you serve it with.
- It’s great with pretzels, pita chips, or buttery crackers like Ritz. Sometimes I dust pita chips with a little cinnamon for a little more flavor.
- You can also serve it with fruit like sliced apples, whole strawberries, or other fruit that you like.
- For dessert, it’s great with graham crackers, vanilla wafers, or small gingersnaps or soft ginger cookies.
I’ll definitely be making this again – it keeps well in the refrigerator for up to a week so you can make a batch to have on hand for quick snacks. I hope you enjoy it!
If you want a dip that is savory instead of sweet you might like to try my pumpkin hummus.
Pumpkin Spice Dip
Ingredients
- 1 cup lowfat Vanilla Greek yogurt
- 1/2 cup pumpkin puree
- 1/4 cup cream cheese
- 1 1/2 tsp pumpkin pie spice
- 2-3 tbsp of condensed milk
Instructions
- Stir all ingredients together until thoroughly mixed. Refrigerate for about 1 hour to allow to thicken. Serve chilled with chips, cinnamon dusted pita bread, etc.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
