Monday, January 26, 2015

Cheddar Pumpkin Dip

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Have I mentioned that I am obsessed with pumpkin? Obsessed. And not "pumpkin spice" stuff. Recipes that include real pumpkin, roasted, and added with glee. 

My favorite pumpkin is called a jarrahdale pumpkin. The skin is quite thick, like a butternut squash, so they will store for a while over the winter, as long as the skin isn't nickedI've found them for sale as decorations and as food, and really, they're both. The outside is bluish-greenish and the inside is orange. I consider the Jarrahdale to be the honeycrisp apple of pumpkins. It has sweet, complex flavor that only improves with roasting. 

Did I mention that I'm obsessed?

Now, to pair pumpkin with some delicious cheese? What could be better? This is actually a healthy little dip, unlike most game day recipes that are loaded with calories. 

The good news is that this is also a truly simple, healthy dip - pop a few ingredients into your favorite blender or food processor, stir in some freshly shredded pepper jack cheese and pop it into the oven for an ooey-gooey treat that you can enjoy. 

Cheddar Pumpkin Dip

  • Non-stick cooking spray
  • 1 can cannelini beans, drained and rinsed
  • 1 1/2 cups pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 6 ounces Cabot Pepper Jack Cheese, shredded
  • Sundried tomatoes, roma tomatos and/or green onions, for garnish
  • Tortilla chips, carrot sticks and celery sticks, for dipping
  1. Preheat oven to 350 degrees. Spray six ramekins with non-stick cooking spray
  2. Combine cannelini beans, pumpkin, garlic, salt and pepper in food processor and puree until smooth. Divide mixture between the six ramekins.
  3. Sprinkle the cheese on top of the bean and pumpkin mixture and stir to incorporate the cheese throughout. Sprinkle top with diced sundried tomatoes, if using. 
  4. Bake for 15 minutes or until bubbling and heated throughout.
  5. Garnish with tomatoes and/or green onion, if using. Serve with chips and veggies to dip.


  1. So delish! Perfect for the big if only my husband could decide if we're having a Super Bowl party. Because I would make this all for me...and another for the guests!

    1. Thanks for checking out the recipe Serena! I had some as a test trial and then brought the rest to a friends game night - it was devoured :)

  2. I love those pumpkins too such a cool color! This dip sounds delicious!

    1. I hope you'll try it - so yummy :) Thanks for stopping by!

  3. There's just something about the look of a pumpkin dip that's just so appealing... and made with cheese it just screams YUM!


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