Pumpkin Pie Dip {Recipe}

• 6 ounces reduced-fat cream cheese, at room temperature
• 1/3 cup plain nonfat greek yogurt
• 1 can (15 ounces) pure pumpkin (not pumpkin pie mix)
• 2 tablespoons of agave nectar
• 2 tablespoons of packed brown sugar
• 21/2 teaspoons of ground cinnamon
• 1 teaspoon of ground allspice
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of grated nutmeg
• 1/8 teaspoon of seasalt
• Sliced fresh fruit and/or salted whole wheat pretzels

Directions:

• In a food processor, combine cream cheese and yogurt; blend until smooth. Add pumpkin and remaining ingredients except fruit and pretzels; blend until well mixed.
• Cover and refrigerate for at least 30 minutes or up to 4 days. Serve dip with fresh fruit or pretzels.

Recipe and image courtesy of  HealthBarn USA‘s Founder, Stacey Antine, MS, RD.