Cheesey Pumpkin Dip
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Don't throw away your pumpkin when Halloween is over! Turn it into a velvety smooth pumpkin dip. #PumpkinRescue

Course: Side Dish
Cuisine: American
Keyword: cinnamon, cream cheese, olive oil, pumpkin, red Leicester, spring onions
Servings: 8 people
Author: Emma Walton
  • 1 medium pumpkin
  • 4 spring onions
  • olive oil
  • salt to taste
  • black pepper to taste
  • 300 grams cream cheese full fat
  • 125 grams red Leicester grated
  • 0.5 tsp cinnamon
  1. Dice the pumpkin, skin and all, into 1 inch cubes.
  2. Roughly chop the spring onions (saving a few pieces for garnish) and place on a baking tray with the diced pumpkin.
  3. Drizzle the pumpkin and spring onions with the olive oil and season generously.
  4. Roast in the centre of the oven at 180C for 30 minutes or until the pumpkin is soft and caramelised.
  5. Transfer the pumpkin and spring onions to a food processor and blitz until it is smooth and silky.
  6. Place the pumpkin purée into a small pan and add the cream cheese and red Leicester and the cinnamon.
  7. Heat gently until the cheese is melted and fully combined with the pumpkin.
  8. Serve with an extra sprinkle of cheese and some sliced spring onion.
Recipe Notes

This dip tastes great hot or cold. Serve with french stick, crackers or vegetable sticks.