It is not lost on me that while I’m still enjoying the last dog days of summer – hello high humidity and 90-degree temperatures – I’m here with a recipe for pumpkin dip. And it’s the last day of August. And we haven’t even seen September, apples or pears. And I rather enjoy taking one season at a time, thank-you-very-much. And over the next couple of weeks, there will be a glut of alllllllll things pumpkin which will hit the blogosphere, so brace yourself. No, sharing a recipe for pumpkin dip in August is not lost on me.
I don’t really post recipes for specific food holidays and such but the truth of the matter is, it’s back-to-school for most kids – and a certain Professor – and I’m always looking for delicious lunch or snack ideas to pack for him while he’s on campus ‘Professor-ing’. He would eat the same thing every day, every week, every month and not utter one word of complaint; but I’m someone who needs variety and if I’m bored packing the same thing every day, I’m pretty sure he’s bored eating the same thing every day. I prefer most of the food he carries to campus be somewhat on the healthier side – meaning nutrient dense, lower sugar items. Whole fruits and vegetables are a must but occassionally, I do like to sneak in a little fun treat – like this pumpkin dip with Salted Caramel pita chips.
Our friends at Toufayan have a great line of gluten-free pita chips on the market that we absolutely love: Sea Salt, Chili Lime and Salted Caramel; all are vegan, non-GMO and oven baked. Honestly, you can put these out on the table and your gluten-eating friends will never know – plus, they’re scoopable – which means they’re the perfect for dipping. We highly recommend seeking them out if they’re available in your area.
And if you’re looking for a quick snack to feed the kiddos after school, before a sports practice, need a boost of protein following a workout or just a nibble to take care of the hangries, this dip is for you – and it’s also great on toast, bagels, pancakes or waffles!
Disclosure: I am being compensated for sharing Toufayan products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
PUMPKIN DIP
Makes ½ Cup of dip
INGREDIENTS:
- 2 Tablespoons almond butter
- 6 Tablespoons canned pumpkin (unsweetened)
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon maple syrup (grade B if possible)
- 1 small pinch of kosher salt
METHOD:
- Warm the almond butter in the microwave for about 30 seconds so that it is soft and spreadable
- Add the remaining ingredients and stir until well blended
- Serve with Salted Caramel Pita Chips, spread on toast, bagels, pancakes or waffles
Fall is coming!