Pumpkin Hard Cider Cheese Dip Recipes

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PUMPKIN DIP



Pumpkin Dip image

This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

One 15-ounce can pure pumpkin puree
2/3 cup packed light brown sugar
3 ounces cream cheese, at room temperature
3/4 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
3/4 cup heavy cream
Ginger snap cookies, for garnish
Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

Steps:

  • Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

PUMPKIN DIP



Pumpkin Dip image

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

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

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



Pumpkin Dip with Cream Cheese image

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

1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
1 (15 ounce) can pumpkin puree
2 teaspoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

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

PUMPKIN CHILI CHEESE DIP RECIPE BY TASTY



Pumpkin Chili Cheese Dip Recipe by Tasty image

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

3 lb pumpkin
2 tablespoons olive oil, divided
1 pinch salt
½ cup white onion, chopped
1 clove garlic, minced
½ lb lean ground beef
1 cup kidney bean
½ cup canned diced tomato
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons chilli powder
½ teaspoon paprika
½ teaspoon cinnamon
½ teaspoon cumin
½ cup water
8 oz cream cheese
2 cups shredded monterey jack cheese, divided
fresh chive, chopped, for garnish
chip, for serving
vegetable crudité, for serving

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

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