We had friends over for dinner on Saturday and planned a nice dinner and then to play Apples to Apples, I decided instead of dessert for our meal I would make some dips to munch on during our game. This worked out good as we were all stuffed from dinner and could munch on dip as we pleased.

I made cookie dough dip and this pumpkin dip. I served both with Nilla Wafter and Graham Cracker sticks, everyone preferred the nilla wafers but both we were good. This is the perfect fall dip.

Pumpkin Dip (From: Pennies on a Platter)

• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 cup pumpkin puree
• 4 teaspoons maple syrup
• 1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth.  Keep refrigerated and serve with apples, gingersnaps, ‘nilla wafers, and graham crackers.

I saw this recipe on Ambers Delectable Delights this past weekend, I took mental note, but wasn’t sure when I would need a large thing of dip. Then when trying to figure out what to bring for a work pot-luck I decided that this dip would be perfect with some veggies.

This dip had WONDERFUL flavor, I used all dried herbs, and I want to make it again with fresh because I bet it would make it even better. Try this dip!

Roasted Garlic & Herb Dip (From: Williams Sonoma)

• 4 heads garlic
• 2 tablespoons olive oil
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 1/2 cups sour cream
• 6 tablespoons mayonnaise
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh thyme
• 3 tablespoons chopped fresh flat-leaf parsley
• 3/4 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper, to taste
• Potato Chips and/or fresh veggies for serving

Preheat an oven to 400°F.

Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.

Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.

Serve the dip with potato chips and or veggies.

I have been wanting to try a cheeseball for a long time, but never had a reason. I figured this party was the PERFECT reason! I am kinda a picky person and no recipe really pulled me, til I found this one for cheese shread, but I REALLY wanted a ball, so I adapted the orgional recipe to make it into ball format

This was super yummy, and was a hit of the party.

Cheese Ball (From: Myself Inspired By: Amber’s Delectable Delights)

• 8 oz. block sharp cheddar cheese
• 4 oz. block white cheddar
• 8 oz. cream cheese
• 1 clove garlic
• 1 teaspoon parsley
• 1 teaspoon onion powder
• Salt and pepper to taste

In a food processor fitted with the shredding disk, shred cheddar and pepper jack cheese. Empty the cheese from the workbowl and place the metal blade into the bottom of the bowl.

Add the cream cheese, garlic and remaining seasonings into the workbowl and process for one minute. Add in the shredded cheese and process for 1-2 minutes or until everything is well mixed and creamy.

Roll into a ball, with the bottom flat then roll some shredded cheese around the edges refrigerate until ready to serve, serve with crackers, trsicuits, or pretzels.