Even though it’s now November, don’t let that fool you — it’s still a month of pumpkin! If you find yourself with some pumpkin (say, about 1 cup — fresh, baked and pureed or from a can), you can make this interesting pumpkin dip that I came up with last week. I used the leftover taco pumpkin puree, some goat cheese and some sour cream as the main ingredients and it was pretty damn tasty!
Spicy Pumpkin & Goat Cheese Dip:
1 cup pumpkin puree (roasted and mashed fresh pumpkin or from a can)
1 tsp chili powder
1 tsp cumin
1 tsp orange zest
a few shakes of hot sauce
1/2 tsp salt
1/3 cup soft goat cheese
1/4 sour cream
1 clove minced garlic
2 tbsp chopped, fresh cilantro
3 tbsp grated Parmesan cheese
Non-stick cooking spray (canola or olive oil)
Garnish: roasted pumpkin seeds
Preheat oven to 400. Combine pumpkin through sour cream, taste and adjust seasonings if needed. Put in an oven and broiler safe bowl. Sprinkle top with Parmesan cheese. Spray quickly with canola or olive oil spray to encourage browning. Bake for about 10 minutes, then turn broiler on high and let the Parmesan cheese brown a little. Serve warm with crackers and/or cut, raw veggies.
Tomorrow: A non-pumpkin post, I promise!