Saturday, January 1, 2011

Honey Pumpkin Pie Dip

Honey Pumpkin Pie Dip
Yield: 4 cups

2 package (8 ounces) cream cheese, softened
1/2 cups honey
1/2 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice1/2 teaspoon ground ginger
Gingersnap cookies

In a large bowl, beat cream cheese and honey until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.