Cheesey Pumpkin Dip
If you’re having a Halloween party this year you need to serve this Cheesey Pumpkin Dip! Get the recipe below.
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Halloween party dishes
Nothing says Halloween more than a pumpkin. We are so used to carving them into spooky faces that We sometimes forget we can eat them! When I put on a Halloween party I like to use pumpkin as an ingredient rather than just a decoration.
To make this dip all you need to do it roast it with some spring onions, blitz it up, and mix it with a combination of soft cream cheese and sharp red Leicester, season well and then dip!
You can serve it with tortilla chips, crackers, or raw veggies like pepper, cucumber and carrot sticks. If you can dip it then it can be served with this cheesey pumpkin dip.
It’s up to you how you serve the dip but for parties I think it looks best served in a hollowed out pumpkin! Just don’t carve it first or the dip might escape through the eyes and mouth!! Though maybe that would look extra spooky…
Waste not want not
Of course you don’t have to limit making this dip to Halloween. As the first of November arrives and we move from one month to the next, out goes all of the Halloween decorations, the fake blood and the carefully carved pumpkins. Most people just chuck their pumpkin in the bin but this is such a waste!
Whether you dice up the flesh and chuck it in a curry, purse your jack-o-lanterns insides and use it in a sweet pie, or simply roast the seeds there is a lot you can do with the humble pumpkin. One of my favourite things to do with an unwanted Halloween pumpkin is to make this dip.
It’s actually horrifying how many pumpkins get chucked away in the UK each Halloween when they are a perfectly good food stuff! Would you buy a steak, cut it into weird shapes, look at it for an evening then throw that in the bin? No! I thought not…
On average, 18,000 tonnes of edible pumpkins end up in landfill each Halloween, that’s the same as 1,500 double decker buses! Just think how many hungry people you could feed with that. So step away from your rubbish bit and lets get cooking that pumpkin….
Cheesey Pumpkin Dip
Ingredients
- 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
Instructions
- Dice the pumpkin, skin and all, into 1 inch cubes.
- Roughly chop the spring onions (saving a few pieces for garnish) and place on a baking tray with the diced pumpkin.
- Drizzle the pumpkin and spring onions with the olive oil and season generously.
- Roast in the centre of the oven at 180C for 30 minutes or until the pumpkin is soft and caramelised.
- Transfer the pumpkin and spring onions to a food processor and blitz until it is smooth and silky.
- Place the pumpkin purée into a small pan and add the cream cheese and red Leicester and the cinnamon.
- Heat gently until the cheese is melted and fully combined with the pumpkin.
- Serve with an extra sprinkle of cheese and some sliced spring onion.
Notes
Nutrition
More pumpkin recipes…
…to help you use up those leftover pumpkins!
More Halloween recipes
For more spooktacular Halloween recipes check out the Halloween recipe archive.
Oh that’s so pretty! Such a brilliantly simple recipe but looks amazing in the pumpkin shell.
Thanks Janice! It is incredibly easy to make which I think makes it an even better recipe. Jo fancy ingredients needed but it tastes fab
Looove how you’ve served this in a pumpkin, it looks so adorable. And I bet it tastes good too.
Thanks Kavey! I had the ultimate compliment when my friend who HATES pumpkin dipped the tiniest corner of a tortilla chip, tried it, loved it and went back for a HUGE portion on her plate 🙂 can’t ask for more than that can you?
Brilliant idea and looks so effective. I do love a good dip. X
Thanks Becky! I’m a sucker for dips too. Something very therapeutic about scooping up something creamy and gooey.
I love this dip! Such a good idea.