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+ servings
This Cheesey Pumpkin Dip can be made from last night's jack o lantern
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Cheesey Pumpkin Dip

Don't throw away your pumpkin when Halloween is over! Turn it into a velvety smooth pumpkin dip. #PumpkinRescue
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: cinnamon, cream cheese, olive oil, pumpkin, red Leicester, spring onions
Servings: 8 people
Calories: 234.21kcal
Author: Emma

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

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