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I absolutely love cooking with pumpkin, and even though the thermometer doesn’t think it’s fall, I’m determined to start celebrating my favorite season.
As y’all know, I love working with Greek yogurt, too. It’s delicious, filling, full of protein, and super creamy.
I’m always looking for ways to sub-in Greek yogurt for ingredients like mayonnaise and sour cream, but I recently thought of something else – why not make a desert-type dip using Greek yogurt instead of cream cheese or whipped topping?
The result was this Greek yogurt pumpkin pie spice dip. It’s amazing on apple slices and gingersnaps and a tasty, healthy way to celebrate fall. I hope you give it a try!
The key to making this dip delicious is cooking the canned pumpkin puree. It makes such a difference! Canned pumpkin can taste, well, canned, but heating it for a few minutes on a medium burner magically transforms it into something aromatic and delicious. If you give this unorthodox step a try, I know you’ll be glad you did.
What kind of Greek yogurt should I use for a fruit dip?
I am very used to eating nonfat Greek yogurt, so it’s what I typically use in my dips. It can be a little tangy, though if you’re not used to it. For a creamier dip, chose a 2% fat Greek yogurt.
Whatever fat percentage yogurt you pick, make sure it’s a high-quality brand without fillers, thickeners, or added sugars! Fage, Cabot, and Kirkland, the Costco store brand, are my favorites.
Greek yogurt pumpkin pie dip
This dip is thick without being so stiff it breaks ginger snaps or graham crackers, so you might want to spread it on with a knife if you’re enjoying one of these cookie-type items! I keeps for a couple of days in the fridge (if you don’t eat it all first!) and is a tasty way to enjoy the season healthfully.
Love pumpkin, Greek yogurt, and healthier versions of favorites? Please stop by my Greek Yogurt pumpkin pie cake!