Do you have pumpkin overload yet? Growing tired of all the sweet pumpkin recipes and looking for something a little different? Here’s a Spicy Pumpkin Dip that has a little spicy kick for a savory twist with pumpkin this fall.
I made this dip last month before I left on my Aussie trip. I needed something to take to a friend’s house for happy hour and didn’t feel like running out to the grocery store and buying more food prior to going out of town for a month. I knew I could create something with what I had on hand…which happened to be some cream cheese, cheddar cheese, a small can of pumpkin puree, a few random pieces of bacon, and green onions. That sounded like it would all work together so I blended it all up and added some spices and called it a dip. I wasn’t quite sure if I was going to share it on the blog (pumpkin overload) but I snapped a couple pictures just in case. And since everyone enjoyed the dip I thought I’d share it with you here on the blog after all. I just love it when things work out that easily. Trust me, many times they don’t!
If you are a little weary of pumpkin in your dip, don’t be. It’s not weird. Honestly, you can’t really even taste it. I’m thinking I could have added even more than I did. It just smoothes it out and gives the dip a nice warm color. And I really like pumpkin when it’s paired with spices instead of the standard sugar, cinnamon, pumpkin pie kind of flavor.
Serve this spicy pumpkin dip with any cracker you like, or even some pita chips, or sliced baguette. I had a box of Wheat Thins so I used those for the dip. If you’re low carbing it, try it with some celery or other cut up vegetables.
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- 1 8oz. pkg. cream cheese, softened
- ¾ C. shredded cheddar cheese
- ½ C. pumpkin puree
- 6 slices bacon, cooked, crumbled
- 2-3 green onions, sliced
- ½ tsp. salt
- ½ tsp. cumin
- ½ tsp. garlic powder
- ½ tsp. chipotle chile powder
- ½ tsp. chile powder
- Cook bacon, drain and crumble or dice. Add to a mixing bowl with remaining ingredients. Stir to blend well. Adjust seasonings as desired.
- Serve with crackers or refrigerate, covered, until ready to use.
Weary of pumpkin – never!!! 🙂 This looks fantastic. I think I’m going to have to use up my last can of pumpkin and get myself over to Whole Foods for the rest of the ingredients. I’ll sprinkle a little coconut bacon on top. Yum!!