PUMPKIN-HARD CIDER CHEESE DIP
Provided by Food Network Kitchen
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes. Whisk in the cider, pumpkin puree, mustard, Worcestershire sauce, 1/2 teaspoon salt, the pie spice and cayenne until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes.
- Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes. Transfer the dip to a bowl; top with the bacon and chives.
- Serve with sliced apples or raisin-nut bread.
PUMPKIN DIP
An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g
PUMPKIN DIP WITH CREAM CHEESE
My family asks for this pumpkin dip with cream cheese every year when autumn rolls around (or, actually, as soon as my husband can possibly make a case that it's even getting close to fall). We usually serve it with gingersnaps and sliced apples, and occasionally spread it over bagels for a morning treat.
Provided by Keri Blythe Shinn
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 10.3 g, Cholesterol 20.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 142.7 mg, Sugar 7.9 g
FESTIVE PUMPKIN DIP
Pumpkin adds a sweet element to savory cream cheese dip. It's a chunky, satisfying snack for fall. -Evelyn Kennell, Roanoke, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving. , If desired, just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 264mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN DIP
Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Slice the tops off of the pumpkins. Remove the seeds, and discard. Drizzle the insides of the pumpkins with 1 tablespoon olive oil each. Season with salt and pepper. Place 1 sprig each of rosemary and 1 clove of garlic into the cavity of each pumpkin.
- Place the pumpkins in an oiled 11-by-13-inch pan, and bake in the oven until the skin is easily pierced with a knife, 30 to 40 minutes. Remove pumpkins from the oven, and allow to cool.
- Carefully remove the flesh from the pumpkins, reserving shell from most attractive pumpkin for serving. Squeeze roasted garlic from papery skins; place in the bowl of a food processor. Add pumpkin flesh; puree until smooth. If puree is watery or thin, place it in a fine-mesh sieve lined with damp cheesecloth, and allow liquid to drain for 20 to 30 minutes.
- Add the grated Parmesan and remaining 2 tablespoons olive oil to the pumpkin mixture. Stir to combine. Adjust seasoning with salt and pepper if necessary. Serve at room temperature in pumpkin shell with crudites, bread, and crackers.
PUMPKIN CHILI CHEESE DIP RECIPE BY TASTY
Here's what you need: pumpkin, olive oil, salt, white onion, garlic, lean ground beef, kidney bean, canned diced tomato, tomato paste, salt, ground black pepper, chilli powder, paprika, cinnamon, cumin, water, cream cheese, shredded monterey jack cheese, fresh chive, chip, vegetable crudité
Provided by Betsy Carter
Categories Appetizers
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
- Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
- Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
- While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
- Add the ground beef and cook until browned, 7-10 minutes.
- Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
- Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
- Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
- Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
- Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn't burn.
- Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
- Top with chopped chives and serve with chips and crudités for dipping.
- Enjoy!
Nutrition Facts : Calories 440 calories, Carbohydrate 30 grams, Fat 27 grams, Fiber 5 grams, Protein 20 grams, Sugar 6 grams
PUMPKIN CHEESE DIP
This is a really good cheese dip and is so appropriate for the season since it is made in a pie pumpkin.
Provided by Amy K.
Categories For Large Groups
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Clean out pumpkin and save top.
- Alternate layers of cheese and croutons until pumpkin is full (pack down as you go).
- Pour milk over top.
- Place top on pumpkin.
- Bake @ 350 for 1 to 1/2 hours - it is done when the pumpkin can easily be pierced with a fork.
- Serve with crackers or pita chips.
Nutrition Facts : Calories 161.6, Fat 9.8, SaturatedFat 5.2, Cholesterol 22.1, Sodium 355.9, Carbohydrate 11.1, Fiber 0.8, Sugar 0.8, Protein 7.3
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