Creamy Herb Pumpkin Dip with Crispy Pita Chips

Ingredients

• •1 cup canned pumpkin puree
• •1/2 cup cream cheese, softened
• •1/4 cup sour cream
• •2 tablespoons fresh parsley, finely chopped
• •1 tablespoon fresh chives, finely chopped
• •1 teaspoon dried thyme
• •1/2 teaspoon garlic powder
• •1/2 teaspoon onion powder
• •1/4 teaspoon smoked paprika
• •Salt to taste
• •Black pepper to taste
• •4 large pita bread rounds, cut into triangles
• •2 tablespoons olive oil
• •1/2 teaspoon salt (for pita chips)
• •1/4 teaspoon ground black pepper (for pita chips)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cut the pita bread rounds into small triangular pieces and place them on a baking sheet.

3. 3

   Drizzle the pita triangles with olive oil and sprinkle with salt and black pepper.

4. 4

   Bake the pita triangles for 8-10 minutes or until they are golden brown and crispy. Remove from the oven and let cool.

5. 5

   In a medium-sized bowl, combine the pumpkin puree, cream cheese, sour cream, parsley, chives, thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper.

6. 6

   Mix the dip thoroughly until smooth and creamy using a whisk or an electric mixer.

7. 7

   Transfer the creamy herb pumpkin dip to a serving bowl and garnish with additional chopped fresh herbs, if desired.

8. 8

   Serve the dip with the crispy pita chips on the side for dipping.