PREP: 15 mins
COOK: 15 mins in fridge
SERVES: 4
Pumpkin Cottage Cheese Dip – 3 Ways
SHARE THIS:Ingredients
Base:
1 ½ cups Oakhurst cottage cheese (326 g)
½ cup pumpkin puree (114 g)
2 scoops vanilla protein powder (62 g)
¼ cup maple syrup (80 g)
1 1/2 tsp pumpkin pie spice (3 g)
Pumpkin Pie Dip:
Same as base
Pumpkin Caramel Cheesecake Dip:
1 tablespoon caramel sauce (20 g)
2 tablespoons cream cheese (38 g)
Pumpkin Brownie Batter Dip:
2 tsp cocoa powder (4 g)
2 tablespoons chocolate chips (26 g)
Preparation
- 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, Biscoff 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