Creamy Spiced Pumpkin Dip
1/2 to 2/3 cup coconut/palm sugar
1 1/2 cups cooked winter squash puree (I used pumpkin)
8 oz cream cheese, room temperature or slightly warmed for smoother texture
1/2 cup cottage cheese
2-3 Tbsp maple syrup, honey or agave (more if you want a sweeter dip)
1/2 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 to 2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
cookies gingersnaps, vanilla wafers, graham crackers) or sliced apples
1. In a blender (I used an “S” blade on my Magic Bullet), add sugar and process until a fine powder (like powdered sugar).
2. Add powdered sweetener and remaining ingredients to bowl of food processor and blend for several minutes until well combined and smooth.
3. Chill in refrigerator for at least an hour and serve!