Appetizers / Snacks
Cheesy Baked Pumpkin Dip
A party isn't really a party without a requisite dip on the table. This Cheesy Baked Pumpkin Dip can be made well ahead of time and heated just before serving. The key to throwing a successful holiday bash while keeping your cool —and actually enjoying yourself — is to prep as much for your party ahead of time.
OFF HEAT, STIR IN:
Test Kitchen Tip
If you can’t find mascarpone, substitute cream cheese. Just be sure to soften it before adding it to the dip
Coat a 1 qt. baking dish with butter.
Cook bacon in a saucepan until crisp; transfer to a papertowel-lined plate. Sweat garlic in 1 Tbsp. drippings over medium heat until softened, 1 minute. Increase heat to medium-high.
Stir in pumpkin and nutmeg. Cook pumpkin, stirring frequently, until it dries out significantly and begins to stick to the pan, 10 minutes.
Off heat, stir in mascarpone until combined, then stir in Gruyère, sage, and lemon juice; season with salt and pepper. Transfer dip to prepared dish, cool to room temperature, then cover with foil, and chill overnight. Wrap bacon and chill overnight.
Preheat oven to 400°.
Bake dip, covered, until bubbly around the edges and hot throughout, 45 minutes. Mince bacon, then sprinkle over dip. Serve dip with crostini.
Grating your own nutmeg on a Microplane ensures the freshest and boldest flavor.
So you don’t have a watery dip and to give it deep flavor, cook the canned pumpkin until it dries out
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 45mg 15%
Sodium 97mg 4%
Carbs 3g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.