Cheesy Pumpkin Dip
recipes
This baked pumpkin dip blends creamy goat cheese, mozzarella, and fresh herbs for an effortlessly elegant fall appetizer.
October 7, 2021
Cheesy Pumpkin Dip
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This baked pumpkin dip blends creamy goat cheese, mozzarella, and fresh herbs for an effortlessly elegant fall appetizer.
Looking for more appetizers? You’ll love this Crab Rangoon Dip.
Ingredients and Substitutions
• Goat cheese: This adds a fresh, tangy flavor. But feel free to swap in cream cheese or shredded mozzarella.
• Cream cheese: This adds a lush texture. If you don’t have cream cheese, you can use mayo or sour cream.
• Mozzarella: It’s the perfect melty cheese. That said, any shredded cheese will work.
• Fresh herbs: We’re using a mixture of sage and thyme. You could do all thyme or all sage. For dried herbs, use half the amount.
Can I Make Cheesy Pumpkin Dip Ahead of Time?
Definitely! Assemble everything in your baking dish, cover, and refrigerate. You can bake straight from the refrigerator.
How Should I Store Cheesy Pumpkin Dip?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
Reheat individual portions in the microwave.
Cheesy Pumpkin Dip
Ingredients
- 1 cup (230g) canned pumpkin puree
- 8 oz goat cheese
- 4 oz cream cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- 1 teaspoon thyme leaves, chopped
- 1 clove garlic, grated
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup (30g) shredded mozzarella
- Crostini, pita chips, or crackers, for serving
Instructions
- Preheat oven to 400 F (205 C).
- To a food processor, add the pumpkin, goat cheese, cream cheese, Parmesan, sage, thyme, garlic, and pepper. Blend until smooth.
- Transfer the mixture to a 1-quart baking dish and smooth the top. Top with the mozzarella.
- Bake until warmed through and cheese is melted, 20 to 25 minutes.
- Garnish with more thyme leaves and serve with crostini, pita chips, or crackers.
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