This is better if you make the dip several hours in advance and let the flavors meld in the refrigerator.
You will need:
1 8 oz. package of cream cheese (or Tofutti cream cheese)
½ cup brown sugar
1 15 oz can of Pumpkin puree
½ tsp kosher salt
6 green apples sliced
1 tsp. lemon juice or Spirits & Spice Calamansi Balsamic
Create a lemon bath by combining the lemon juice or Calamansi Balsamic in 2 cups of cold water in a bowl. Core the apples and slice them. As you slice the apples, place them in the lemon bath. This will stop them from browning.
In a medium bowl beat the remaining ingredients until smooth. Place in the refrigerator until you are ready to serve with the apple slices.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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