Best Spice Dip Recipes

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• Cream butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine next 6 ingredients; add to creamed mixture and mix well. Chill overnight. , Shape into 1/2-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, about 6 minutes. Cool 2 minutes before removing to a wire rack. , For dip, beat cream cheese until smooth. Beat in pumpkin pie mix. Add confectioners' sugar, cinnamon and ginger; mix well. Serve with cookies. Refrigerate leftover dip.

PUMPKIN SPICE CHURROS WITH SALTED MAPLE CARAMEL DIP

Steps:

• Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
• Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
• Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
• Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
• Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
• Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
• Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
• Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
• Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
• Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.

SUPER EASY PUMPKIN SPICE DIP

Steps:

• Soften the cream cheese and thaw cool whip.
• With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
• If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
• Can be served within minutes!
• Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
• Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
• Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
• You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

PUMPKIN SPICE DIP

Steps:

• Blend cream cheese and confectioners' sugar together in a large bowl until smooth. Stir in cinnamon and ginger until color is even; mix in pumpkin puree until dip is thick and creamy.

SPICE COOKIES WITH PUMPKIN DIP

Steps:

• In a large mixing bowl cream butter,sugar.
• Add eggs one at a time, beating well.
• Add molasses mix well.
• Combine flour,soda,pumpkin spice and salt.
• Add to creamed mixture and mix well.
• Chill overnight.
• Shape into 1/2 in.
• balls, roll in sugar.
• Place on ungreased baking sheet.
• Bake 375 for 6 minutes or till edges are brown.
• FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
• store leftover dip in the refrigerator.
• Makes 3 cups dip.

CINNAMON 'N' SPICE DIP

Steps:

• In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit.

PUMPKIN SPICE APPLE DIP

Steps:

• Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

SPICE COOKIES W/PUMPKIN DIP

Steps:

• 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each edition. Add molasses; mix well.Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. Refrigerate overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.
• 2. For dip; beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix and beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

SUGAR AND SPICE DIP

Steps:

• In small bowl, mix brown sugar, cinnamon and nutmeg. Stir in yogurt.
• Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries.

FALL SPICE CRACKER AND FRUIT DIP

Steps:

• In large bowl, mix all ingredients until smooth.
• Transfer to serving dish; chill.

PUMPKIN SPICE LATTE SWEET DIP

Steps:

• Combine the ricotta, Pumpkin Spice Latte Base, confectioners' sugar and salt in a bowl. Serve with butter wafer cookies or your cookie of choice!
• Combine the pumpkin, brown sugar, espresso powder, maple syrup, pumpkin pie spice, vanilla and salt in a mixing bowl and mix until completely combined. Transfer to a resealable container and store in the refrigerator for up to 2 weeks.

GLUTEN-FREE SUGAR AND SPICE DIP

Steps:

• In small bowl, mix brown sugar, cinnamon and nutmeg. Stir in yogurt.
• Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries.

SPICE DIP

Steps:

• Stir sugar and spices into COOL WHIP until well blended. Refrigerate 1 hour.
• Serve with kiwi wedges, strawberries, assorted cookies and/or pound cake cubes.

SPICE ISLANDS BEAU MONDE DIP

Steps:

• Mix mayonnaise, sour cream, green onion, parsley, Beau Monde seasoning, and dill weed in a small bowl. Cover and chill a minimum of 30 minutes to blend flavors. Serve with crackers and vegetables.

CINNAMON 'N' SPICE DIP

Steps:

• 1. In a small bowl combine all ingredients. Serve with assorted fresh fruit.

SPICE COOKIES AND PUMPKIN DIP

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack. For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.

SPICE IS NICE SUPER EASY NACHO DIP

Steps:

• 1. Heat up nacho topper according to box directions. Contents will be hot so remove safely from microwave. Let cool on hot pad for a few minutes.
• 2. Garnish #1: Reserve the cheese packet and the chicken or beef part of topper and 1/2 cup of the mexican cheese. Garnish #2 (optional): Finely chop up one bunch of green onions and one can of either black or green onions (you can buy prechopped olives to save time). Put garnish together in a separate container for now.
• 3. Combine the rest of ingredients in a medium size microwave safe dish (I use a microwave safe tupperware style contain so I can eat either hot or cold) or crockpot until smooth.
• 4. Cold dip version: Chill overnight for best flavor in a sealed container, keeping garnishes in separate containers, or you can serve right away (see serving instuctions).
• 5. Hot dip version: version #1 super speedy: microwave for 1 1/2 minutes (or until cheese is melted) or version #2 slow cooker: put in crock pot on low for 1 hour or until ingredients are warm and melty.
• 6. Serving instructions: Before serving, add on garnishes (or put garnishes in separate bowls if you have picky eaters). Arrange chips around serving dish or put in colorful bowl next to dip. Put dip container on a colorful plate or veggie tray with your celery and carrots or next to a prebought tray. Enjoy!
• 7. TIP: OPTIONAL CANTINA STYLE! Right before serving, heat up tortilla chips on a cookie sheet, sprinkle salt, and cook for 10 minutes in the oven at 300 degrees or on an electric skillet at 325 degrees until very lightly golden brown to get cantina crisp. After 5 minutes in the oven or on griddle, gently turn over chips and then check every few minutes to make sure you don't overcook. Test a chip al dente style to make sure it has desired heat and crispness - make sure it has cooled a bit before tasting and always be safe and remove chips with tongs. They are done when they have warmth and crispy crunchiness!
• 8. TIP: You can cook garnish #1 on top if everyone likes meat, otherwise reserve till before serving but if not serving right away, store and chill seperately then reheat for a minute in a microwave dish right before serving especially if using a crockpot in the meantime.
• 9. HIP TIP: For the artsy server, make the chilled recipe. Make a flower design or spell out the sports team using reserved olives and/or tomatoes after spreading the dip on a chilled cookie sheet and using the sour cream and olives as a final garnish so the sour cream is the contrast background, the olives are the writing, with the other layers underneath.

PUMPKIN SPICE FRUIT DIP

Steps:

• Beat the cream cheese, marshmallow creme and pumpkin puree in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the pumpkin pie spice and beat again until well incorporated. Transfer to a serving bowl and chill until ready to serve. Serve with gingersnaps and seasonal fruit such as apple and pear slices.

SPICE COOKIES WITH PUMPKIN DIP RECIPE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
• Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
• For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.
• Yield: about 20 dozen (3 cups dip).
• Originally published as Spice Cookies with Pumpkin Dip in Taste of Home
• October/November 1995, p25
• Nutritional Facts
• cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
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SPICE COOKIES WITH PUMPKIN DIP

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, cream butter and sugar, add eggs, one at a time, beating well after each addition. Add molasses; mix well.
• Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and beat well.
• Chill overnight.
• Shape into 1/2" balls; roll in sugar. Place 2" apart on ungreased cookie sheet.
• Bake for 6 min. or until edges begin to brown. Cool for 2 mins. before removing to a wire rack.
• FOR PUMKIN DIP
• Beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.
• Serve with cookies. Store leftover dip in the refrigerator.