The perfect recipe for fall or the holidays! Enjoy this dip with veggies, gluten free crackers, or any other fun ideas you have! It’s easy to make and delicious as a stand alone snack or side dish!
You could use a non-dairy yogurt, or put a can of coconut milk in the fridge. Let it thicken and condense and then use the thick creamy part instead of yogurt. I have not tried it this way but it makes sense to me that it would work.
1 cup pureed organic pumpkin – if it’s canned, be sure to look for BPA free can
1/2 cup plain non-dairy yogurt
2 Tbsp pure maple syrup (start with less and work up instead of it being too sweet for you)
1/2 tsp cinnamon
1/2 tsp nutmeg
Mix all ingredients in a bowl. Puree with a stick blender if needed.
Be sure to refrigerate any un-eaten portions!
Recipe adapted from Nutrition Twins
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