Pumpkin Cottage Cheese Dip – 3 Ways
Prep & Cook Time
15 mins + 15 mins in fridge
Serves
4
Ingredients
Base:
1 ½ cups Kemps cottage cheese
½ cup pumpkin puree
2 scoops vanilla protein powder
¼ cup maple syrup
1 1/2 tsp pumpkin pie spice
Pumpkin Pie Dip:
Same as base
Pumpkin Caramel Cheesecake Dip:
1 tablespoon caramel sauce
2 tablespoons cream cheese
Pumpkin Brownie Batter Dip:
2 tsp cocoa powder
2 tablespoons chocolate chips
How to
- Into the bowl of a food processor, combine the cottage cheese, pumpkin, protein powder, maple syrup, & pumpkin pie spice. Puree until smooth & well combined.
- Into two different bowls, separate the mixture equally, while also leaving an equal amount still in the food processor.
- In the food processor with the leftover mixture, blend the caramel sauce & cream cheese until well incorporated & smooth. Transfer into its own bowl. This is the pumpkin caramel cheesecake dip.
- You can leave the first bowl as is, this is the pumpkin pie dip.
- In the third bowl, add the cocoa powder & mix until combined. Stir in chocolate chips.
- Cover the bowls with plastic wrap & refrigerate for 15-20 minutes to allow the dip to thicken.
- Serve with graham crackers, cookies, apple slices, snickerdoodles, or whatever fall themed snack you’d like!
- Keep in a sealed container in the fridge for up to 3 days.
Recipe developed in partnership with @creatingkaitlin
