My kids love dips! We use ketchup, ranch, peanut butter, yogurt and other things to dip our fruits and vegetables. We consider it the vehicle to help the good food go down. This Pumpkin dip is delicious with grains such as graham crackers, baked tortilla’s or won ton crisps, vanilla wafers, animal crackers. But you may also like it with apples (although my kids wouldn’t try it)
Pumpkin season is in the air. I was inspired by Monday’s post on Pioneer Woman . She gave a fabulous tutorial on how to puree your own pumpkin. Not inspired enough to try it, but inspired enough to make a pumpkin dip. We could all use some more pumpkin in our diet. According to the USDA, pumpkin could possibly contain more beta-carotene than anything else in your cupboard. Beta-carotene as we know is converted into Vitamin A. Essential for vision and growing children!
The dish: A super easy mix of vanilla pudding and a can of pumpkin. Click here for more details. We used graham crackers to give it that pumpkin pie taste. (Actually Annie’s Honey Bunny Grahams) Its a healthy, low fat, tasty cracker (with no transfats).
After writing this post, I was blog browsing, and found a fellow foodie with a different pumpkin dip. You can check hers out here.