It was 6:40 a.m. I still had to get both girls up and get them dressed and ready to leave for day care/work by 7:15.
Annnnnnd…I still had to make a dish for our lunch potluck…with no plan whatsoever.
Thank goodness for dips. They have saved me so many times.
And this rushed morning was no exception. I had some lightly sweetened cinnamon crackers I had picked up in the bakery area of our new Kroger Marketplace a few weeks before that I wanted to use. They seemed like they would make the perfect accompaniment to a pumpkin dip. I quickly scanned Pinterest and saw several pumpkin dip recipes that seemed super easy, but I didn’t have the right ingredients on hand for any of them. I scanned my fridge and pantry and decided to make my own similar concoction using what I had.
Admittedly, I don’t care for many pumpkin things aside from basic pumpkin pie. But I know many other people do.
By 6:45 my mixer was swirling in full force. Ten minutes later, I had a creamy spicy-smelling dip ready to put in the work fridge to chill until lunch. By 7:15 the girls and my pumpkin pie dip were loaded in the car and ready to roll. Whew!
I once had this wall plaque above my desk in my college apartment. It read, “If not for the last minute, nothing would ever be done.”
It’s still my life’s motto, folks.
- 1 package cream cheese
- 1 cup granulated sugar
- 1 can pumpkin
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp ginger
- 1 tub Cool Whip
- Crackers, pretzels, fruit, or other dippers
- Beat cream cheese in mixer until smooth.
- Stir sugar into cream cheese.
- Mix in pumpkin.
- Add cinnamon, pumpkin pie spice, and ginger, stirring until thoroughly blended.
- Carefully fold in Cool Whip.
- Chill for at least 3 hours.
- Serve with sweet crackers, gingersnap cookies, fruit, or pretzels.
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