Peanut Butter Pumpkin Dip With Cinnamon Chips
"Couldn't be easier! Peanut butter and pumpkin go great together. Simple and quick to put together. This is not a super sweet dip but pairs well with the sugared chips. You could always add more honey if you want it sweeter. This would also be great served with graham crackers or apples. Cook time is per each pan of chips. Entered for RSC #13."
photo by Tinkerbell
- Ready In:
- 24mins
- Ingredients:
- 8
- Yields:
-
1 1/4 cups
ingredients
- 1⁄2 cup smooth peanut butter (not natural-style)
- 3⁄4 cup canned pumpkin
- 1⁄8 cup honey
- 1⁄4 teaspoon ground cinnamon
- 1 (12 ounce) package pita bread (I used the 7 inch size)
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon ground cinnamon
- cooking spray
directions
- Preheat oven to 350 degrees.
- For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor.
- Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result.
- Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want).
- Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl.
- Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture.
- Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect.
- Remove from oven, let cool, repeat with remaining chips and serve with dip.
- If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag.
- If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!
Questions & Replies
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Reviews
-
I was searching for a pumpkin dip that does NOT have cream cheese in it, as I'm planning a party, and already have a heavily cream-cheesy dip made and frozen. And WOWZA! This is perfect. Will be soooo pretty in a hollowed pumpkin, with apple slices and Stacy's Cinnamon-Sugar Pita Chips (sorry, too lazy to crisp my own!:):) -
Can you say YUM! I made the dip, but didn't have pita chips. Instead, I used some day old rye/whole wheat mix bread with the crusts cut off and the slice cut into halves. I also used olive oil, instead of the spray oil. After it was toasted and smeared with the pumpkin spread I felt like I was at a Bistro! So tasty!! -
The honey, PB & pumpkin made for a great dip combo, & since I like sweet, I added a bit more honey! Also enjoyed your pita chips! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed in the current Let's P-A-R-T-Y!] -
I really liked this dip. We didn't make the chips that were in the recipe, but we used the suggestions made. I liked the graham cracker and apples! Thanks for a healthy recipe!
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I ran out of time to try this during the contest but I'm really glad I was able to do it now. This makes a fluffy but heavy dip that stays on the chips. This was DH's favorite and we'll make it again in the future. I may add a bit more honey, just to treat my sweet tooth, but it doesn't really need it. The chips are a nice compliment to the dip and we'll be sure to try your suggestions and use graham sticks and apple slices next time too. Thanks for sharing your creation!
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food
