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.
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Kasule Clark
[email protected]This is the best pumpkin dip I've ever had. I will definitely be making it again.
Rayan Rayanbinalamgir
[email protected]This dip is so good, I could eat it every day.
kelvin Asare
[email protected]I've made this dip several times and it's always a hit. It's so easy to make and it's always delicious.
Siya Rai
[email protected]I made this dip for a potluck and it was a huge hit. Everyone loved it!
tanveer khan rind
[email protected]This dip is a great way to get kids to eat their vegetables. I served it with carrot sticks and celery and they gobbled it up.
Aliyah Bracamontes
[email protected]I'm not a fan of pumpkin, but my husband is. I made this dip for him and he loved it. I even tried it and I have to admit, it's pretty good.
Aklesh Yadav
[email protected]I added a little bit of cayenne pepper to this dip for a little bit of a kick. It was delicious!
Tinuke Ariyo-Oshodi
[email protected]This dip is a great make-ahead appetizer. I made it the day before my party and it was even better the next day.
Dominion BOGANOGA
[email protected]I'm not a big fan of pumpkin spice, but I really enjoyed this dip. It's not too sweet and the spices are perfectly balanced.
baniez bea
[email protected]This dip is a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, so I'm always looking for new recipes to use it up.
Edara Samuel
[email protected]I made this dip for a Halloween party and it was a huge success. The kids loved it!
Corrina Hawco
[email protected]This pumpkin dip is so versatile. I've served it with crackers, veggies, and even fruit. It's always a crowd-pleaser.
Anne Glenn
[email protected]I love the combination of pumpkin and cream cheese. This dip is the perfect fall appetizer.
Thembisile Lufundo
[email protected]This dip was easy to make and even easier to eat. I'll definitely be making it again for my next party.
MD. Mehedi
[email protected]I've never been a huge fan of pumpkin, but this dip changed my mind. It's so rich and flavorful, I couldn't get enough of it.
Richard Joubert
[email protected]This pumpkin dip was a hit at our Thanksgiving party! I loved the creamy texture and the hint of nutmeg.