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.
ROAST PUMPKIN DIP
Got this from a Radio Show whilst on holidays. I have only made it once and it vanished from the bowl !!! I used butternut pumpkin but you can use the pumpkin of your choice.
Provided by Tisme
Categories Spreads
Time 35m
Yield 1 bowl
Number Of Ingredients 5
Steps:
- Roast a whole butternut pumpkin.
- When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
- Add a drizzle of olive oil, and stir well.
- Serve in a bowl with crackers or pita bread.
Nutrition Facts : Calories 198.5, Fat 16.3, SaturatedFat 2.6, Sodium 214.3, Carbohydrate 8.6, Fiber 3, Sugar 3.2, Protein 8.1
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