Pumpkin spice is everywhere at this time of year and this sweet dip will satisfy all of your PS cravings! Eat it with oat cakes for a yummy morning snack or, if you’re like me, spoon it straight out of the pot!
Oil Free Sweet Pumpkin Spiced Dip
This recipe is suitable to make in a jug or cup/bullet blender. If you’re having trouble blending it then you can try shaking the blender container, mixing the contents or adding extra yogurt.
- 250g plain/unsweetened soya yogurt
- 125g roasted pumpkin or squash
- 1 can (230g drained) butter beans
- 70g apple sauce
- 2 tsp pumpkin spice mix (or more if you love pumpkin spice)
Drain the butter beans and add them to your blender along with the rest of the ingredients.
Blend all of the ingredients until the dip reaches your desired texture; you might want to keep the beans chunky or make it smoother.
Transfer the dip to a container and store in the fridge if you’re not eating it immediately.