First, I have to give a shout out to my friend Taylor and her new blog. A few days ago she posted this seriously awesome idea about walnuts and I literally cannot wait to go back to my room and try it with every kind of nut I have available to me. (well, almost every kind available to me…) If you’re interested in a different take on college cooking (I live in a dorm and she lives in an apartment, so she has a different variety of things available to her) you can check her our here: http://letallfoodiesunite.tumblr.com/
Next, let me show you what I tried out this week. The pin was a general pin for easy Thanksgiving recipes that a college kid could make if they were staying at school, or if they were coming home at the last minute and still wanted to have something to offer to the table. I looked through them all, and oddly enough only one of their ideas was actually doable, and it was this one.
Actually, that’s not really true, I’m just a pretty picky eater and all of their other ideas grossed me out.
Anyway, the recipe calls for these ingredients:
8 oz spreadable cream cheese
1 cup canned pumpkin (didn’t know that was a thing)
3/4 cup confectioner’s sugar (is a liquid 3/4 cup different from a dry 3/4 cup? If so I screwed that one up)
1 tsp pumpkin pie spice (didn’t know that was a thing either but it certainly made my life easier)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp vanilla
1/4 cup sour cream
If you’re anything like me, you were thinking that this was going to be a dessert dip until you saw the cream cheese and sour cream. I planned on making this recipe for Thanksgiving and just posting about it then, but I decided I should probably try it out first before I subject my whole family to something that could be horrfying. So, here we are.
The instructions say to cream together the cream cheese, pumpkin, sugar and pumpkin pie spice until smooth. I started by stirring with a spoon and when I wasn’t even getting to what my loose interpretation of “smooth” was, I moved on to a whisk, which worked much better, duh.
Now, I’m home for the weekend, and this whole time my mom was standing over my shoulder making me nervous about how it was going to turn out. She wasvery skeptical about everything I was doing. She had me let her try it after this step, and she proclaimed that it was “just okay.” I was like mom, that’s probably because you’re eating a mixture of cream cheese and pumpkin. Luckily, as we found out through this preemptive taste test, the pumpkin greatly overpowers the cream cheese, and you don’t taste it at all. It’s most definitely a dessert dip.
After that’s “smooth,” whatever that means to you, it was time to add in the rest of the stuff. I say that it doesn’t have to be completely smooth because you still have to stir all of these things in. It’ll be really smooth by the time you’re done. Anyway, in this next step you stir in the cinnamon, vanilla, ginger and sour cream. I’ve never had sour cream before, just because there’s nothing at all about it that sounds appealing. I almost forgot to put it in, and I think it’s because I had a mental block preventing me from doing it. Of course though, mommy dearest was still over my shoulder, and she convinced me that sour cream isn’t really sour, and it’s kind of like plain yogurt. I don’t know if that’s true, because I still didn’t try it. I also don’t know what plain yogurt tastes like, so I don’t know why that was a comfort to me. Either way, I added it in with the rest of the ingredients and mixed it all up again. However, after another taste test, it was still deemed “okay.” I thought it was really good.
The last step is to refrigerate it before serving. It requires at least two hours of fridge time, but you can leave it in as long as you want. I left it in overnight (I forgot about it) and this morning I gave it one more taste test to see if it was any good. I don’t know if she was in a better mood today or what, but it moved up from “just okay” to “pretty good.” I don’t know. I thought it was good the whole time.
One thing I’d like to note is that the taste of pumpkin is pretty strong. Obviously, it’s a pumpkin pie dip so it should be, but to me it’s stronger than it is in most pumpkin pies I’ve had. I don’t dislike it, but if you’re not crazy about the sound of that, you might want to cut down on the amount of pumpkin yout put in. NOT BY A LOT but maybe 3/4 cup instead of a full cup. Overall, I actually think this was one of the least eventful recipes I’ve tried. The ingredients were easily accessible, it didn’t require any baking or any complex equipment, and it actually came out good (by my standards). I’m going to bring it back to school and get a better verdict there.
Lastly, you may be wondering what to dip into this wonderful dip you created. I have no clue. The pinner who pinned the original pin (…that’s obnoxious isn’t it?) said to try Stacey’s cinnamon sugar pita chips, so I bought a bag of those. However, when my dad tried the dip he said “what are you gonna dip into it? Apples?” and I thought hmm…that’s a great idea. So try apples. Let me know what you think!
Well, I hope you all have a wonderful week, and I hope you liked this post, and Taylor’s blog, and this recipe if you decide to make it. And I want your feedback! If you like my posts, or even if you don’t like them (but mostly if you like them please) leave me a comment! I’d love to hear from my readers so I know what I’m doing right or wrong. I couldn’t do this without you guys!