Best 4 Roast Pumpkin Dip Recipes
If you're in search of a delectable and versatile dish to serve at your next gathering or simply to enjoy as a snack, look no further than roast pumpkin dip. This creamy, flavorful dip is crafted from the goodness of roasted pumpkin, blended with a symphony of herbs, spices, and tangy ingredients, resulting in a delightful spread that tantalizes the taste buds. Whether you choose to pair it with crispy crackers, toasted bread, or fresh vegetables, roast pumpkin dip promises an explosion of flavors that will leave you craving for more. With its vibrant orange hue and velvety texture, it also serves as a visually stunning addition to any platter, making it a perfect centerpiece for your culinary creations.
Here are our top 4 tried and tested recipes!
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
HARVEST PUMPKIN DIP
After trying to make my own pies (and failing miserably with the crust), I decided to try something new with the same great pumpkin pie taste. I came up with this awesome creamy dip. -Christy Johnson, Columbus, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 7
Steps:
- Beat first five ingredients until blended. Gradually beat in pumpkin until smooth. Serve with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 31mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
EASY PUMPKIN DIP
This is a great recipe for fall. Serve with sliced apples.
Provided by Lisa Griffin
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 11.7 g, Cholesterol 8.9 mg, Fat 2.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 50.3 mg, Sugar 9.9 g
Tips:
- Choose the right pumpkin. Look for a small to medium-sized pumpkin with smooth, unblemished skin. Avoid pumpkins that are too large, as they will be more difficult to cut and cook.
- Roast the pumpkin correctly. Roasting the pumpkin properly is essential for a flavorful and creamy dip. Roast the pumpkin at a high temperature (400 degrees Fahrenheit or 200 degrees Celsius) for about 30 minutes, or until the flesh is tender and slightly caramelized.
- Use a good quality olive oil. The quality of the olive oil you use will make a big difference in the taste of the dip. Choose a flavorful, extra-virgin olive oil.
- Add your favorite seasonings. You can add a variety of seasonings to your roast pumpkin dip to taste. Some popular options include garlic powder, onion powder, paprika, cumin, and chili powder.
- Serve the dip with your favorite dippers. Roast pumpkin dip is delicious served with pita chips, crackers, bread, or vegetables.
Conclusion:
Roast pumpkin dip is a delicious and versatile appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful dip, give roast pumpkin dip a try. You won't be disappointed!
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