Today is the first day since May (or so it seems) that it isn’t 90º or hotter here. Fall is just around the corner, and I’m super excited for all the flavors that come with it! Autumn Blend Party Dip is my celebration that summer is coming to an end and the season of wiener roasts, tailgating, and hay rack rides is starting! A creamy blend of cream cheese accented with pumpkin, dried cranberries, pecans, and bacon, this easy recipe comes together in a snap and is perfectly portable for all your fall get-togethers.
Autumn Blend Party Dip Recipe…
Getting out the food processor is the hardest part of making Autumn Blend Party Dip. 🙂 First, chop the cooked bacon, cranberries, and pecans. Reserve some of the mixture as topping for the cheese ball, cover, and refrigerate for serving time. Add the cream cheese, mayo, pumpkin, cinnamon, and nutmeg to the food processor bowl and blend until perfectly mixed. Super easy!
After wrapping the mixture in plastic wrap and refrigerating for a couple of hours, the dip is ready to serve. Before serving, I sprinkle the reserved topping on the outside of the cheese ball, using this to help form the soft dip into a ball. My favorite way to serve is with small crackers or pretzel chips, but it would be great with apple slices or graham cracker stix, too.
The mixture of sweet and savory, with a hint of smoke, works great for this fall recipe. I love how quickly it comes together with a few pantry staples. I hope you enjoy Autumn Blend Party Dip at one of your fall celebrations. Please leave me some feedback on which dippers you like best. 🙂
Notes
This dip forms a nice, creamy, cheese ball. However, be sure to refrigerate for several hours prior to serving to help firm it up.
Ingredients
- 7 strips center-cut bacon, fried until crisp
- 1/2 c. dried cranberries
- 1/2 c. pecan halves
- 1/4 t. ground cinnamon
- dash ground nutmeg
- 2--8 oz. blocks cream cheese
- 1/4 c. light mayo
- 1/2 c. canned pumpkin (not pumpkin pie filling)
Instructions
- In a large bowl of a food processor add crisp bacon, dried cranberries, and pecan halves. Pulse until mixture resembles fine crumbs. Remove 6 T. of mixture, cover and refrigerate for topping.
- Add cream cheese, mayo, pumpkin, cinnamon, and nutmeg to food processor and pulse to combine, stopping to scrape down sides several times.
- Wrap mixture in plastic wrap and refrigerate several hours or overnight.
- To serve, remove plastic wrap and place dip on serving plate. Top with reserved bacon/cranberry/pecan mixture, patting topping into dip to form a ball.
- Serve with a variety of crackers, sliced apples, or graham cracker stix.