Pumpkin dip with goat cheese

5 from 8 votes

This dip recipe combines freshly baked pumpkin with caramelized onions and creamy goat and ricotta cheese. It’s a mouth full of creamy goodness.

Prep Time5

Cook Time52

Total Time57

Course: Condiments, dips

Cuisine: international

Diet: Gluten Free

Servings: cups

Calories: 283kcal

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

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!