Pumpkin Cheesecake Dip

Here's another delicious recipe that I got from a friend and tried out for our small group the other night... it was a hit! Let me just forewarn you that it's extremely addicting and it makes a HUGE portion, so you could easily cut this in half and have leftovers. Hope you like it as much as we did! It will definitely remain a 'staple' in our house for a delicious fall treat!



Pumpkin Cheesecake Dip

1-8 oz. package Cream Cheese softened
13 oz. jar of Pumpkin Butter, or canned Pumpkin
1/4 cup Sugar
1/4 tsp. Vanilla
1-8 oz. tub Whipped Topping thawed

Mix Cream Cheese in a medium bowl with electric mixer until smooth. Add Pumpkin, Sugar, and Vanilla. Mix on medium speed until well blended. Gently stir in Whipped Topping and refrigerate until ready to serve. Serve with Fresh Fruit, Ginger Almond or Chocolate Cookie Thins. {I served with graham crackers}

Low fat version; substitute Light or Fat-Free Cream Cheese and Whipped Topping.