This Fall-themed bread dipper is a sweet respite from all the savory snacking. California Fig Balsamic Vinegar is reduced and drizzled over a sweetened swirl of cream cheese and pumpkin. We love dipping gingersnaps and cinnamon cookies into this scrumptious treat!
Serves 6-8
Ingredients:
1/2 cup Gil’s California Fig Balsamic
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 (15 ounce) pure pumpkin
4 tablespoons brown sugar
1 teaspoons pumpkin pie spice
Pinch of San Fran Sea Salt
Assorted Fall-themed cookies for dipping
Instructions
Place balsamic in a small saucepan and bring to a low simmer over medium-low heat. Simmer for 10-15 minutes or until the balsamic has reduced by half and thickened. Remove from the heat and set aside to cool.
Place cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl, whisk to combine.
Place pumpkin, brown sugar, pumpkin pie spice, and sea salt in another medium bowl, whisk to combine.
Spoon the cream cheese into a large serving bowl and dollop with the pumpkin mixture, swirl together creating a marble pattern. Drizzle the dip with reduced balsamic and serve with seasonal cookies for dipping.