Recipe: Pumpkin Dip, Add to Favorites

Pumpkin bread, pumpkin muffins, pumpkin cheesecake, pumpkin soup and, of course, pumpkin pie. These are all favorites of the season. Actually, they are favorites of the last quarter of the calendar year. But if we're truly honest, they aren't always the easiest--or healthiest--foods, even though pumpkin itself is filled with nutrition-rich beta carotene.

That's even considering most of us use canned pumpkin puree from the grocery store. That much is evident by how many 12 ounce cans of the stuff is sold every season. According to Grosse Pointe Woods Manager Ruthann Block, her store sells at least 600 cans each week from October through the end of the year.

"It actually picks up in late September, and runs right through the New Year," she said.

That's a lot of pies, muffins, breads and soup. Sound too complicated for you? Try pumpkin dip.

This Pumpkin Dip recipe--compliments of SparkRecipes--beats all of them in ease and, quite possibly, in flavor. Here are the four simple ingredients:

• 1  cup low-fat cottage cheese
• 8 ounces Neufchatel cheese, softened
• ½ cup pumpkin puree
• 1 teaspoon pumpkin pie spice

Combine all of these ingredients in a food processor (or use a hand mixer) until they are smooth.

That's it! This recipe makes two cups of pumpkin dip to enjoy on bagels, toast, a French baguette from or even with carrot sticks and celery. Even better, two tablespoons of it only has about 32 calories.

One suggestion, however. When you go to Kroger or Trader Joes to get your pumpkin puree, buy more than the one can. You know you're going to need it!