• cheese_dip


  • fluff_dip


  • dip


  • pumpmoussel



Bubbling Cheese Dip

Yields: 1/4 cup dip and 12 chips per serving


1 loaf (450 g) prepared cheese product, cut into cubes
1 container (250 g) reduced-fat herb and garlic flavoured cream cheese
1 cup (250 mL) sharp Cheddar cheese
1/2 cup (125 mL) milk
1 large clove garlic, finely chopped
Blue corn tortilla chips (or black seasonal Halloween tortilla chips)


1. In 1 1/2-quart microwavable bowl, mix all ingredients except tortilla chips. Microwave uncovered on High 5 to 8 minutes, stirring every 3 minutes, until cheese is melted and dip is smooth.

Serve warm with tortilla chips.

Stove-Top Method: Mix all ingredients except the tortilla chips in a double boiler. Cook over hot water on medium heat, stirring frequently, until melted and smooth.

How-To : To easily remove the skin from a clove of garlic, smash the clove with the flat side of a heavy knife to crack the skin, and then slip it off.


Pumpkin Fluff Dip


1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 1/4 teaspoon pumpkin pie spice (adjust this to how “pumpkiny” you want it.)


1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.


Harvest Pumpkin Dip

Yields: About 3-1/2 cups


1 Package (8 ounces) cream cheese, softened
2 cups confectioners sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
Apple and pear slices


1. In a large mixing bowl, beat the cream cheese and confectioners sugar. Gradually add the pumpkin, pie spice, vanilla and ginger: beat until smooth. Serve with fruit. Refrigerate leftovers.

© Halloween Food & Fun 2005

Pumpkin Mousse

Yields: 4 Servings

Prep Time: 20 Min + cooling, Bake 25 Min + cooling


1 Medium pie pumpkin (about 2 pounds)
2 Tablespoons sugar
3/4 Teaspoon ground cinnamon, divided
1/3 Cup vanilla or white chips
2 Tablespoons milk
1 Package (3 ounces) cream cheese, softened
1/3 Cup confectioners’ sugar
1/3 Cup solid-pack pumpkin
1 Teaspoon grated orange peel
1 Cup heavy whipping cream, whipped


1. Cut top off pumpkin; scoop out and discard seeds. In small bowl, combine sugar and 1/2 teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400 degrees for 25-30 minutes or until crisp-tender. Cool on a wire rack.

2. Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.

3. In a bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, orange peel, reserved melted chips and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin. Refrigerate leftovers.

My Notes:

The pumpkin is not fully cooked so that it holds its shape. It is used as a serving bowl for the mousse and is not meant to be eaten. You can also omit the pumpkin and serve the mousse in chocolate dessert shells/cups and sprinkle a little cinnamon on top.

© Taste of Home, Halloween Food and Fun, October 2010