Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Pumpkin Cheese Dip Source: Taste of Health 1 8-ounce container Tofutti Better Than Cream Cheese 1 cup solid pack pumpkin 1/8 cup dried minced onion 2 Tbsp. finely chopped jalapeno pepper 1 1/2 tsp. seasoned salt (no MSG) 1 tsp. Vegetarian Worcestershire sauce (found at your health food store) 1/4 cup + 1 Tbsp. chopped toasted pecans, divided Assorted crackers, breadsticks or raw veggies In a mixing bowl with a hand mixer combine all but 1 Tbsp. chopped pecans. Refrigerate dip for 4 hours. Transfer to a pretty serving bowl and garnish with remaining 1 Tbsp. pecans just before serving. Yields: 2 1/3 cups. NOTE: when cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. If you are unable to use rubber gloves, rinse your hands and fingernails frequently and immediately after touching. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Thank you. This helps with a Fall Party I am attending Tuesday. I had planned on bringing a Veggie Platter, and needed a dip.    In His Gracious Grip, Susann 1 Corinthians 10:13 eatcleanlivefree Living Free by Eating Clean Come Swap Books With Me!! Add Me to your MySpace List Visit My CafeMom Page ---- ilovetocookvegan2 10/30/2007 9:06:56 PM Pumpkin Cheese Dip Pumpkin Cheese Dip Source: Taste of Health 1 8-ounce container Tofutti Better Than Cream Cheese 1 cup solid pack pumpkin 1/8 cup dried minced onion 2 Tbsp. finely chopped jalapeno pepper 1 1/2 tsp. seasoned salt (no MSG) 1 tsp. Vegetarian Worcestershire sauce (found at your health food store) 1/4 cup + 1 Tbsp. chopped toasted pecans, divided Assorted crackers, breadsticks or raw veggies In a mixing bowl with a hand mixer combine all but 1 Tbsp. chopped pecans. Refrigerate dip for 4 hours. Transfer to a pretty serving bowl and garnish with remaining 1 Tbsp. pecans just before serving. Yields: 2 1/3 cups. NOTE: when cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. If you are unable to use rubber gloves, rinse your hands and fingernails frequently and immediately after touching. Quote Link to comment Share on other sites More sharing options...
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