Savory Pumpkin And Blue Cheese Dip Recipes
SAVORY PUMPKIN DIP
I served this recipe at a Halloween themed party years ago and it was a big hit. I had moved and lost touch with most of the ladies who had attended the party. However, several years later, I received a phone call from one of the women who had been a guest at the party...she said she had been trying to track me down all that time because she wanted a copy of the recipe of the pumpkin dip I had served. I very happily provided her with the recipe and here it is for everyone else. I served this inside a large round of bread, which can be dyed orange to make it look like a pumpkin. Just use any recipe you like for a yeast bread and add orange food coloring to the dough (you can reserve a small dough ball and dye it green to stick on top of the round loaf before baking to represent a stem)...cut off the top of the loaf of bread and scoop out the inside to form a cavity to place your dip inside, then serve the bread "guts" as dippers, along with fresh veggies, crackers, chips, etc..whatever you prefer.
Provided by HeatherFeather
Categories Vegetable
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty).
- Gently stir in diced bell peppers, the ham, and the olives to combine.
- Cover and chill until ready to serve.
- Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip.
- Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.
Nutrition Facts : Calories 752.1, Fat 34.5, SaturatedFat 18.4, Cholesterol 89.7, Sodium 1750.1, Carbohydrate 86.3, Fiber 5.7, Sugar 8.3, Protein 24.8
SAVORY PUMPKIN AND BLUE CHEESE DIP
Make and share this Savory Pumpkin and Blue Cheese Dip recipe from Food.com.
Provided by Jessybean79
Categories Savory
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Blue Cheese Sauce: This sauce is also fab over pasta with steak or chicken. Heat Alfredo over medium heat, add blue cheese a little at a time, stirring constantly, add milk slowly until you reach a smooth consistency to your liking.
- Dip Directions: Bake the bacon/ pancetta at 350 for about 20 minutes or until crispy. Drain and crumble. Set aside. ( I prefer a combo of the two).
- Using an electric mixer or Cuisinart, combine cream cheese, spices, sauce and pumpkin butter until smooth.
- Add 3/4 of the bacon crumbles and fold in - do not use mixer as it will destroy the bits.
- Fold in blue cheese crumbles.
- Use remaining bacon bits and blue cheese to garnish. May be served at room temp or slightly chilled. If I had green onions, I would garnish with snips of that as well for color.
Nutrition Facts : Calories 343.7, Fat 30.5, SaturatedFat 17.5, Cholesterol 83.7, Sodium 1240.5, Carbohydrate 4.4, Fiber 0.2, Sugar 1.6, Protein 13.8
BLUE CHEESE DIP
Steps:
- In a food processor combine and process until smooth the blue cheese, cream cheese, butter and Port. Adjust seasoning and texture with more or less butter or Port. Season with pepper.
- Transfer to the refrigerator (you can do 2 weeks before serving). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins.
- Serve with crackers, celery, fennel or jicama
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