Creamy Pumpkin Dip Recipe

I love a nice pumpkin pie, but don’t always feel like baking. This dip is a quick yummy snack that gives you the same sweet pumpkin flavor without the oven.

It’s great served with fresh fruit or your favorite simple cookies. Perfect for the holidays when all you really want is a little bite of your favorite dessert. The recipes is from My Best Dip Recipes – A Cookbook Full of Dips and Spreads For Any Occasion.

Pumpkin Dip
  • 2 cans pumpkin pie mix
  • 1 (8 oz.) package of cream cheese
  • ½ cup sour cream
  • Slivered almonds, optional
  1. Mix all ingredients together until well combined. Chill if desired.
  2. Serve with fresh fruit slices, vanilla wafers or gingersnaps for a sweet treat.


Pumpkin dip in small glass cups with bread crisps

Artichoke and Spinach Dip

Do you need a quick appetizer recipe that’s sure to impress? Oh and did I mention that it smells absolutely delicious. This dip is quick to put together and you an keep everything you need in your fridge, freezer and pantry. Perfect for unexpected guests and the holidays when you’re busy cooking other stuff.

Just throw this together, stick it in the oven and you’re good to go.

The recipe is from my latest Kindle Cookbook “My Best Dip Recipe” available on

Don’t tell anyone, but I’ve been known to have this with some crackers or veggies for dinner. Nothing like snacks for supper when you’re by yourself.

Artichoke and Spinach Dip
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 10 oz. frozen chopped spinach, thawed
  • 10 oz. prepared alfredo sauce
  • 4 oz. cream cheese, softened
  • 1 cup mozzarella cheese, shredded, divided
  • 1 cup parmesan cheese, shredded
  • 1 tsp. garlic, minced
  • 1 tsp. pepper
  1. Preheat oven to 350°. Coat an 8x8 inch baking dish with cooking spray.
  2. Mix together parmesan cheese, ½ of the mozzarella cheese, cream cheese and alfredo sauce until well combined. Add in pepper, garlic, spinach and artichokes, stir well.
  3. Pour mixture into prepared pan and top with remaining mozzarella cheese.
  4. Cook for 30 minutes or until bubbly and golden brown.
  5. Serve with pita strips, crackers or use as a bread topper.


Hot Artichoke and Spinach Dip

Cucumber Dill Dip

This is my favorite go to dip for the summer. The flavors are fresh and delicious and it goes with just about anything. It’s quick and easy to throw together and best served with some fresh veggies. Perfect for a summer cookout or even a light lunch or after-school snack. This is always a favorite around here. The recipe is from my latest Kindle Cookbook “My Best Dip Recipe” available on

Cucumber Dill Dip
Prep time
Cook time
Total time
Serves: 4
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup chopped green onions
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh dill, finely chopped
  • 1 Tbsp. fresh lemon juice
  • ¼ tsp. salt
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  1. Put all ingredients into a food processor and process until mostly smooth. Pour into a covered bowl and refrigerate for at least 2 hours before serving.
If you don’t have a food processor, grate the cucumber and mix together with the remaining ingredients in a bowl. This also makes a wonderful salad dressing. Cucumber Dill Dip Recipe

Hummus with Yogurt

Hummus makes for a great healthy snack and a nice appetizer when you have people over. I love this particular recipe. The yogurt adds some calcium and additional protein and makes for an extra creamy dip. You can easily modify this recipe by adding more garlic or even some roasted red peppers.

  • 1 can (15 oz size) garbanzo beans (chickpeas), drained and rinsed
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove, grated fine
  • 1 tsp ground cumin
  • 1/4 tsp salt, to taste
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne
  • 1/4 cup nonfat plain yogurt (more if needed for desired consistency)
  • 1/4 cup chopped fresh parsley


hummusGet out your food processor or blender and put in all the ingredients EXCEPT the yogurt and parsley.  Pulse until as smooth as you like.

Add the 1/4 cup yogurt and pulse until blended and smooth. (Add as much yogurt as you want to get the texture you like.)

Spoon out into a bowl, add parsley, stir well, adjust for seasonings and serve immediately as a dip, a sandwich spread, or in a salad.

Refrigerate any leftovers.

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Say Hurray Red White And Blue Cheese Spread

This is a festive appetizer spread perfect for Memorial Day or Fourth of July. The colors are patriotic and the flavors are delicious! This spread can be served with hearty crackers or crusty breads. Dried strawberries can be used in place of dried cranberries if you prefer.

  • 1/4 C dried cranberries
  • 1/4 C dried blueberries
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (6 oz.) pkg. blue cheese, crumbed
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 C of pecans, coarsely chopped

Put the dried berries into a large mixing bowl.
Pour enough boiling water over the berries to just cover.
Allow the berries to stand in the water for 1 minute.
Drain well and set the berries aside.
Place the cream cheese and blue cheese together in a mixing bowl.
Beat with an electric mixer on medium speed until almost smooth.
Stir in the berries, onions and garlic with a rubber spatula until well combined.
Cover the bowl well and refrigerate at least 4 hours.
Fold in the pecans just before serving.
Makes 16 servings