Cheesy Pumpkin Dip


Chef Cliff Hagerman of Trader Todd’s demonstrates how to prepare Cheesy Pumpkin Dip. Watch to learn how to prepare a delicious dip using the insides of your pumpkins after you’ve finished carving Jack-o-Lanterns for Halloween!

preparation

preparation Time
60 mins

cook Time
120 mins

servings
8

calories
233 per serving

ingredients

  • 4 tablespoons butter
  • 1 tablespoons garlic, minced
  • 1 Spanish onion, finely diced
  • 2 teaspoons thyme
  • 1 teaspoons allspice
  • 1 teaspoons Kosher salt
  • fresh ground pepper, 3 twists
  • 1 orange, squeezed (just juice)
  • 1 cup gruyere cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 cup pumpkin puree

directions

Prepare Your Pumpkin

Cut a small pumpkin in half, scoop out the seeds and remove the stringy fibers in the hollow. Place the two halves in a roasting pan skin side up and fill pan with a cup of water. Put the pumpkin into an over preheated to 350F for about 90 minutes. Once the pumpkin is cool enough to work with scoop the meat out of each half and discard the skin. Puree the pumpkin meat in a food processor (or blender). This should yield about 3 - 4 cups of pumpkin puree. You'll have enough for this pumpkin recipe and a few more. It'll keep for 4 days, refrigerated.

On the Stove

In a large saut pan heat 3 tablespoons of butter once the butter has melted and begins to bubble add the onion and garlic, stir and add salt, once onion becomes translucent add thyme, allspice, and fresh ground pepper. This will soak up the butter, keep stirring then deglaze the pan using about half of the orange juice. Be sure to get all the little bits off the bottom of the pan and reduce the heat. On a low temperature add in the pumpkin. Then slowly add the shredded cheeses (reserving just a pinch of each) while constantly stirring add in the rest of the butter and orange juice to keep the mixture from thickening too much.

In the Oven

Once the cheeses have thoroughly melted and blended with the pumpkin -- transfer to a ceramic baking dish and finish dip by sprinkling remaining cheese on top and melting it in a 350 oven. For parties triple this recipe and "stuff" a hollowed out small pumpkin with the dip. Serve with pita or tortilla chips.

recipe by

Kenmore


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