Pumpkin Chili Cheese Dip Recipe By Tasty

PUMPKIN CHILI CHEESE DIP

Steps:

• In a large skillet over medium-high heat, heat olive oil. Add chopped onion and saute until softened, about 4-5 minutes.
• Add turkey meat or meat substitute to onion and break up with a wooden spoon (my favorite tool for this job is a potato masher!). Cook until no longer pink.
• Sprinkle chili seasoning over top and stir to coat all of mixture. Add diced tomatoes to meat and stir, scraping up any browned bits on the bottom of the skillet.
• Stir in pumpkin puree. Add cream cheese and shredded cheddar and stir until the cheeses have melted into the mixture.
• Serve in a hollowed out pumpkin with tortilla chips or your favorite dippers.

PUMPKIN CHILI CHEESE DIP RECIPE BY TASTY

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!