This creamy pumpkin dip straddles the road between candy and savory in one of the best ways. It’s a seasonal riff on my recipe for Baked Goat Cheese that includes pumpkin purée and pumpkin spice. Should you take pleasure in pumpkin and goat cheese individually, I’m assured you’ll love this recipe!
The important thing flavors on this dip are goat cheese, cream cheese, pumpkin purée, pumpkin spice and honey. Then we ramp up the savory facet with one clove of garlic, salt, pepper and pink pepper flakes (non-obligatory, for some warmth).
We’ll mix these elements in a meals processor, switch the combination to a small baking dish and drizzle with some further honey. Bake till heat and golden for a beautiful autumnal appetizer or snack.
Since this recipe requires a comparatively small quantity of pumpkin purée, it’s the proper recipe to make with leftovers out of your pumpkin bread or pumpkin muffins.
Tips on how to Serve Savory Pumpkin Dip
Take pleasure in this pumpkin dip between guests from Halloween trick-or-treaters, and serve it at your soccer watch occasion or as a Thanksgiving appetizer. It makes a satisfying gentle meal with a inexperienced salad, like this seasonal spinach salad or a easy lemony kale salad.
For dipping, attempt crostini, toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free choice, attempt sturdy crackers and broad strips of recent pink bell pepper. Olives and lightweight pink wine, like pinot noir, are beautiful accompaniments.
For an entire occasion unfold, serve this dip with hummus, a cheese board, candy and spicy nuts, or Gaby’s Roasted Beets and Labneh.
Leftover pumpkin?
This recipe requires 1/4 cup pumpkin purée. You’ll have over 1 cup left over from the can, which is loads for the next pumpkin recipes:
Please let me know the way the recipe seems within the feedback. I like listening to from you. You’ll find extra dip recipes right here.
Baked Pumpkin Dip with Goat Cheese
This pumpkin dip recipe straddles the road between candy and savory! Pumpkin purée blended with goat cheese and pumpkin spice makes an irresistible dip. Recipe yields about 2 cups, sufficient for 4 to six appetizer servings.
- Preheat the oven to 425 levels Fahrenheit with a rack within the higher third of the oven.
- In a meals processor, mix the goat cheese, cream cheese, pumpkin purée, honey, garlic, salt, pepper, and pink pepper flakes (if utilizing).
- Course of till the combination comes collectively utterly and is evenly whipped, about 2 minutes, pausing to scrape down the edges and base as vital. The combination will ball up within the meals processor and ultimately easy itself out. If unsure, course of a bit longer.
- Style and modify as vital—add one other pinch of pink pepper flakes for extra warmth, or one other teaspoon or two of honey for those who’d prefer it sweeter (we’ll drizzle it with extra honey subsequent, so the completed dip will likely be a bit sweeter than you’re tasting now).
- Switch the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capability. Unfold it evenly throughout the bottom of the dish, leaving some texture on high. Drizzle it with 1 teaspoon of extra honey.
- Bake the dip on the higher rack for 13 to fifteen minutes, till the highest is popping evenly golden in locations and effervescent and puffed across the edges. Drizzle it with one other teaspoon or two of honey, and let it cool for about 5 minutes (it’s sizzling). Serve together with your desired accompaniments.
Notes
Make it gluten free: The dip is gluten-free, so select gluten-free accompaniments like crackers.
Cream cheese notice: The cream cheese makes this dip extra creamy and luscious. With out it, the pumpkin and spice flavors style bolder, which you may love for those who’re an enormous fan. I did not have to let the cream cheese or goat cheese heat to room temperature earlier than mixing them in my Cuisinart meals processor.
Leftover pumpkin? See the publish for extra recipes to make or retailer the remaining in a freezer bag for as much as 6 months.
Diet
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