I love apples and cheese, so much, and the thought of a pumpkin pie spice dip was just too much to not try it. So I played with a Kraft recipe and made very few changes. This dip is perfect for fall, as a football snack, to munch on during the holidays, or whenever you want. The fact that it is so easy, so fast (10 minutes in the oven!) and so delicious, makes it one of my new favorite fall-winter holiday dips.
If you’re having a crowd, double the ingredients, but for a handful of guests this is great. The original recipe said it served 16, but I’m guessing they were not related to my family, because we like food too much to divide this up 16 ways. We did stick with the wheat thins, and they were perfect, but if you want to try it with other crackers, go for it!
So gather these ingredients:
- 8 oz cream cheese
- 2 tbsp brown sugar
- ½ tsp pumpkin pie spice
- 1 apple, chopped ( Granny Smith is divine for this)
- ¼ cup shredded cheddar cheese
- 1 tbsp finely chopped pecans
- Crackers like Wheat Thins
Ok, so preheat the oven to 375F.
Mix the cream cheese, brown sugar and pumpkin pie spice in a small bowl. Stir in half the apples.
Spread cream cheese mixture in bottom of a pie pan or small baking dish. Top with remaining apples, nuts and cheddar cheese. If you wish, you can now do what I did and sprinkle cinnamon- just a dash- and about 1 tsp of brown sugar over the top. This is not in the original recipe, but makes it even yummier.
Bake 10-12 minutes or until heated through. Serve with wheat thins. So good. Wow. I’m going back for a couple more right now.
Let me know what you think!
I love hummus. I can remember the first time I had it, and how I couldn’t stop eating it. Then I had to try each flavor, and found that the black olive was my favorite. Sort of. I mean I won’t turn any down, love it all. But from the time I was four or five, and sticking black olives on all my fingers and then eating them off, slowly, as I sat watching cartoons, until I grew up and did the same thing (okay, I don’t actually still put them on my fingers), they are one of my favorite snacks. And they blend perfectly with hummus.
Ok, so if you just read the word “tahini” and freaked out because you have never used it, and have absolutely no idea what it is, it’s just pureed sesame seeds. You can find it in most grocery stores, often in the ethnic food section. Now I have heard of folks trying to substitute peanut butter for tahini in making hummus. I have never tried that, and a purist would never think of trying that, but hey, if you’re just playing around with food, which I encourage, go for it.
This recipe is fairly basic, and easy to make changes to. For instance you can spice it up easily with cayenne, increase the garlic, etc. I personally love hummus with pita bread, but I think it’s quite nice with tortilla chips or crisp toast points too. So versatile, ya gotta love it. This recipe is a bit of a few others I’ve tried, with my own changes.
- 1 can of garbanzo beans, drained
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp lemon juice
- ½ cup black olives
- ½ tsp minced garlic
- Salt and Pepper to taste
Put all ingredients in a food processor and process until smooth. Season to taste. If it’s thicker than you like add water. When it’s to your liking, try drizzling olive oil over it and garnish with chopped black olives. So easy, so good. Tell me what you think!