Now here is a wonderful and most unusual Thanksgiving Dip for low-carb crackers or veggies.  Our eldest son picked up his Dad at the airport the other day and I had this dip waiting and ice cold Miller Lite.  He made a meal out of it!  I also made those Peanut Chocolate Cookies, which Raquel appreciated.  

4 slices bacon, cooked crisp and crumbled
1/2   large onion, finely chopped
4 oz spreadable cream cheese (125 g)
1/2  cup canned pumpkin (125 mL)
1/8 tsp salt (0.5 mL)
Liquid sweetener to equal 2 tsp (10 mL)
1/cup chopped, toasted pecans (60 mL)

In nonstick frying pan, cook chopped onions in bacon fat until caramelized.  In food processor, combine spreadable cream cheese, onions, pumpkin, salt and liquid sweetener.  Process until smooth.  Sprinkle bacon bits and toasted pecans on top of the dip just before serving.  You can stir some of it in, if you like.  Refrigerate until serving time.

Helpful Hint:  In dry, nonstick frying pan, toast pecans over medium heat.  Watch carefully.

Yield:  4 servings (1 cup)
1 serving
153.6 calories
7.2 g protein
11.2 g fat

5.6 g net carbs