This easy pumpkin dip recipe with goat cheese is a snack lover’s dream.
Fall couldn’t come any sooner for me to make this easy pumpkin dip recipe. This dip recipe combines freshly baked pumpkin, caramelized onions, and creamy goat and ricotta cheese. It’s a mouth full of creamy goodness.
Why you should make this savory pumpkin dip recipe;
It’s the creamiest of dips, like this red pepper hummus
It tastes exceptional when it’s warm.
It’s full of flavor.
It comes together fairly quickly.
It’s made with fresh ingredients.
It’s a perfect make-ahead appetizer for parties.
So, If you are looking for the best dips for parties, you’ve certainly come to the right place.
Are you a pumpkin lover? Then you must try my pumpkin pecan waffles and this fan-favorite silky coconut cream pumpkin mousse; it's to die!
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Ingredients for this recipe
To make this warm goat cheese dip recipe, you’ll need these main ingredients;
- Pumpkin: I used sugar/pie pumpkin for this recipe, however, you can use canned pumpkin puree. The texture might be slightly different; add more ricotta to keep the consistency thicker.
- Sweet onion: Caramelize the sweet onion to perfection to add extra flavor and subtle sweet notes to the dip.
- Ricotta cheese: This cheese gives the pumpkin dip bowl the perfect texture.
- Goats cheese: For an even extra flavor, you can use flavored goat cheese. I used honey goat cheese flavor, and it was terrific. If you can’t find that flavor, add a teaspoon of honey before blending the mix.
- Seasoning: I used a combination of salt, black pepper, and ground cinnamon.
See the recipe card for quantities.
How to make this dip recipe
- BAKE: First, you’ll drizzle the flesh of the pumpkins with olive oil, salt, and ground black pepper(optional). Bake for 30 minutes or until it’s tender.
- SAUTE: While the pumpkin is baking, prep, and cook the onion. I find it’s more flavorful to caramelize the onion in butter instead of olive oil. Cook for 15 to 25 minutes, depending on how you like your onion caramelized. If it begins to stick to the pan, use a little liquid of water or broth to loosen the sauce. Make sure to frequently stir as things can go south easily.
- BLEND: Scoop the pumpkin, ricotta cheese, goat cheese, and caramelized onion into the stand of a food processor and blend away.
- DOUBLE BAKE: This is entirely optional. As you can see above, I had both the single-bake and double-bake dips. The single bake was creamier, while the double-baked pumpkins were a little toasty at the top and creamy inside. Bake for a few minutes and serve warm.
What should you serve with the pumpkin dip recipe?
To serve this pumpkin dip bowl at your next fall gathering, try the following;
Dippers: cracker crisps, e.g., rosemary raisin pecan crisps from Lesley Stowe Raincoast crisps®, corn chips, croccantini, cheese sticks, pretzels, etc.
Fruits: Pears, apples, cranberries, etc.
Vegetables: carrots, celery, roasted cauliflower, sweet peppers, cucumber, lettuce wedges, endive, etc.
What can I dip in this dip recipe?
As an avid snacker, I’ve got a bountiful list for you. Here are a couple of things you can dip in this warm goat cheese dip;
Cheese sticks, pretzels, firm fruits, vegetables like peppers, cauliflower, lettuce, cracker crisps, steamed broccoli, cheese crackers, celery, carrots, the list goes on.
Equipment
Use a good quality food processor that can handle heat or a heavy-duty blender; that way, there will be no need to heat up the dip once you finish cooking. I like to use this budget-friendly one here or here (affiliate link) for all my blending needs.
Storage
This pumpkin dip is better when enjoyed warm. If you have leftover, transfer it into a freezer-safe jar or ziplock freezer bags (make sure to release the air, double up if you can). Freeze for up to a month. Thaw in the refrigerator or at room temperature.
Once you are ready to serve, reheat in a microwave for 30-45 seconds.
Make this pumpkin dip recipe. This savory pumpkin appetizer can be made with almost any type of cheese, but goat cheese takes it to a new level of flavor land. It’s earthy and creamy without the heavy load of fat.
You can also use goat cheese for lasagna, spread for toast, stuffing for poultry, steak, or vegetables. The list is endless! Another brilliant use for goat cheese is to make a sweet or savory tart or use it as a topping for salads.
I hope you’ll give this easy pumpkin dip recipe a try. Share a bite with us on our social media. If you make this recipe using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
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📖 Recipe
Pumpkin dip with goat cheese
Ingredients
- 2 lbs Pie or sugar pumpkin, halved, seeded) ( or two 14. oz can pure pumpkin purée)
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1 large sweet onion, thinly sliced
- salt & ground black pepper to taste (I used about ½ a teaspoon each)
- ½ teaspoon ground cinnamon
- 2 rosemary sprigs, stems removed
- ½ cup ricotta cheese
- 4 . oz goats cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Drizzle the pumpkin cavities with olive oil and a light sprinkle of salt and black pepper.
- Place pumpkin halves flesh side down on the baking sheet. Bake for 40 minutes or until the pumpkins are fork-tender. Leave the oven on.
- Place pumpkin halves flesh side down on the baking sheet. Bake for 40 minutes or until the pumpkins are fork-tender. Leave the oven on.
- while the pumpkin is baking, prepare the caramelized onion.
- Heat the butter in a non-stick saucepan over medium heat until it’s melted and bubbly; swirl the pan around to coat all the corners.
- Add the onion, frequently stirring until it’s translucent and has begun to change color, about 5 minutes. Add the salt, pepper, ground cinnamon, and rosemary. Reduce heat to medium-low. Continue to cook and stir frequently to prevent them from burning it sticking to the pan. Cook for 15 minutes or until almost golden brown.
- In the bowl of a food processor, combine the pumpkin, caramelized onion, ricotta cheese, and goat cheese. Pulse until it’s roughly combined. Transfer into an oven-safe dish, or pumpkin bowl and bake at 400°F for 12 minutes. ( **you can enjoy it as it is if you like it creamy**)
- Assemble cracker crisps or your favorite crackers that pair well with this dip. Serving tray alongside the dip. Garnish with toasted pumpkin seeds. Enjoy!
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