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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.

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Ingredients

COOK:

STIR IN:

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

Instructions

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.

Cheesy-Baked-Pumpkin-Dip-Step1

Grating your own nutmeg on a Microplane ensures the freshest and boldest flavor.

Cheesy-Baked-Pumpkin-Dip-Step2

So you don’t have a watery dip and to give it deep flavor, cook the canned pumpkin until it dries out

Nutritional Facts

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