This dip takes about three minutes to whip up and is a great appetizer or snack. It's not TOO sweet, so you can dip cookies in it without feeling like you're eating straight sugar.
I love the deep, rich flavor of dulce de leche, and this was a perfect way to use up the rest of a can I had sitting in my fridge.
Dulce de Leche is usually found in cans in the baking section of most grocery stores (near the evaporated and condensed milks).
You can use caramel sauce instead of dulce de leche.
In a microwave-safe bowl, heat the dulce de leche for 10 seconds in the microwave until it's is soft. Stir until smooth. Set aside.
In a bowl or stand mixer fitted with the whisk attachment, whip the cream cheese and powdered sugar until smooth. Add the pumpkin, sour cream, and spices and mix until combined. Add half of the dulce de leche and stir.
Pour the dip into a serving bowl, then drizzle the remaining dulce de leche across the top and swirl gently with a toothpick or knife. Serve with gingersnaps, apple slices, or cinnamon pita chips.
Read more of Janssen's writing at Everyday Reading.