Cheesey Pumpkin Dip
Don't throw away your pumpkin when Halloween is over! Turn it into a velvety smooth pumpkin dip. #PumpkinRescue
Servings: 8 people
Calories: 234.21kcal
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 teaspoon 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
This dip tastes great hot or cold. Serve with french stick, crackers or vegetable sticks.
Nutrition
Calories: 234.21kcal | Carbohydrates: 13.13g | Protein: 7.74g | Fat: 17.99g | Saturated Fat: 10.62g | Cholesterol: 57.34mg | Sodium: 201.17mg | Potassium: 661.69mg | Fiber: 1.07g | Sugar: 6.06g | Vitamin A: 15072.32IU | Vitamin C: 16.43mg | Calcium: 178.49mg | Iron: 1.63mg