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Spider Web Pumpkin Cheesecake Yogurt Dip
Spider Web Pumpkin Cheesecake Yogurt Dip
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Prep Time:
30 minutes
Total Time:
30 minutes
Enjoy this sweet and easy pumpkin cheesecake spider dip!
Ingredients:
  • 3 tablespoons semisweet chocolate chips
  • 3/4 cup powdered sugar
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 3 containers (5.3 oz each) Greek vanilla yogurt
  • 1 dark chocolate malted milk ball
  • 2 Betty Crocker™ Candy Shop candy eyeballs (from 0.88-oz package)
Instructions:
  • Place chocolate chips in a small microwavable bowl and microwave on High for 30 to 60 seconds, stirring every 15 seconds until melted and smooth. Transfer the melted chocolate into a 1-quart resealable food-storage plastic bag, cut a small tip from one corner of the bag. Pipe 8 spider legs onto a cooking parchment or wax paper-lined cookie sheet. Freeze for about 15 minutes.
  • Combine cream cheese, powdered sugar, pumpkin, pumpkin pie spice, and Greek yogurt in a large bowl. Mix with an electric mixer until smooth and creamy. Transfer the mixture to a 10- to 12-inch wide shallow serving dish, spreading it evenly.
  • Transfer 1/4 cup of the extra Greek yogurt into a 1-quart resealable plastic bag; snip off a corner of the bag. Create a spiderweb design on top of the pumpkin mixture by piping the yogurt. Save the rest of the yogurt for later.
  • Place a malted milk ball on top of the dip for the spider body. Use melted chocolate to attach two eyeballs to the malted milk ball for eyes. Arrange the chocolate spider legs around the malted milk ball.

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