Pumpkin Pie Dip Recipe
1 package (8 ounces) cream cheese, softened 1/2 cup Daisy Brand Sour Cream 1/2 teaspoon ground ginger 2 cups confectioners 1 teaspoon ground cinnamon Gingersnap cookies 1 cup canned pumpkin 1 teaspoon pumpkin pie spice
In a large bowl, beat cream cheese and confectioners sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.