Hey friends! How are y’all on this lovely Friday? Things are good here! After all, it is Friday … and I have a few things going on this weekend that I’m pretty excited about!
This morning, for the first time in a week, I got back in the gym. Last week I was sick and, honestly, burned out, so I gave myself a break. Going back today was fulfilling. I loved every second of it and feel great now that I’m back! Squats on a bosu ball, how I’ve missed you!!
So have y’all been embracing the fall, and the pumpkin treats that comes with it?? I have! And I’ve been loving every second of it.
A few weeks ago, I was at my friend Yve’s for the Saints game and she mentioned she had a pumpkin dip. WHAT?! Dip with pumpkin?? Sign me up!! It was SO GOOD! Sweet, yet savory. Yum-O.
I never got the recipe, but was dying to make some last night. Trial and error resulted in this amazingly, creamy, fall-y Pumpkin Dip:
Prep time: 7 minutes
Cook time: 0 minutes
Ingredients (yields 8 servings, 2 tbsp each):
1/2c canned pumpkin
1/2c light cream cheese (I don’t recommend fat-free, it doesn’t give the dip the right taste and/or texture)
1tbsp powdered sugar
1 1/2tbsp cinnamon
1 1/2tsp pumpkin pie spice
Make sure your cream cheese is room temperature.
Take all ingredients and mix them together.
How easy is that?
Calorie stats for 1 serving, 2tbsp, are: Cals: 80, Fat: 6g; Carbs: 3g; Fat: 2.25g. Not too bad for an extremely flavorful dip/topping!
note: I know some people prefer things healthier and would like an even healthier recipe, but from my experience last night, the fat-free cream cheese did not taste right, at all. And the texture was off. Also, powdered sugar is the way to go, because the granulated sugar (such as splenda) doesn’t really dissolve, so it is almost gritty.
So how AMAZING does it look?! And the taste … Oh, I could eat this stuff plain! You think I’m lying, but I’m not. And I did. The cream cheese definitely adds some creamy-ness to the pumpkin. And, let’s be real, you can’t go wrong with cinnamon and pumpkin spice.
How do you use this amazing, cool, fall tasting dip? Let me count the ways:
- Top your bagel or toast
- Top your oatmeal
- Top your breakfast cookie
- Dip in Wheat Thins
- Dip in Carrots
- Or my personal favorite, dip in apple slices.
Oh, and there is one more way to use this dip. Let this serve as a preview for a recipe next week:
Use only a 1/2 of serving (1tbsp) and wrap it in a crescent roll, bake it and serve it as a treat for your guests … or eat it all yourself. Not that I did that last night or anything? Maybe that’s why I had so much energy and motivation for the gym this morning??
So what do you think of this pumpkin dip? Have you tasted one before? Can you think of any other ways to use this dip?
Also, have you ever taken a break (maybe a week, or longer) from exercise? And if you don’t mind, why? How did you get back in your groove?