{"id":43933,"date":"2024-10-30T16:28:03","date_gmt":"2024-10-30T21:28:03","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=43933"},"modified":"2024-10-30T16:30:22","modified_gmt":"2024-10-30T21:30:22","slug":"baked-pumpkin-dip-with-goat-cheese","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/baked-pumpkin-dip-with-goat-cheese\/","title":{"rendered":"Baked Pumpkin Dip with Goat Cheese"},"content":{"rendered":"\n
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This creamy pumpkin dip straddles the line between sweet and savory in the best way.<\/strong> It’s a seasonal riff on my recipe for Baked Goat Cheese<\/a> that incorporates pumpkin purée and pumpkin spice<\/a>. If you enjoy pumpkin and goat cheese separately, I’m confident you’ll love this recipe!<\/p>\n\n\n\n

The key flavors in this dip are goat cheese, cream cheese, pumpkin purée, pumpkin spice and honey. Then we ramp up the savory side with one clove of garlic, salt, pepper and red pepper flakes (optional, for some heat). <\/p>\n\n\n\n\n\n\n\n

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We’ll blend those ingredients in a food processor, transfer the mixture to a small baking dish and drizzle with some extra honey. Bake until warm and golden for a lovely autumnal appetizer or snack. <\/p>\n\n\n\n

Since this recipe calls for a relatively small amount of pumpkin purée, it’s the perfect recipe to make with leftovers from your pumpkin bread<\/a> or pumpkin muffins<\/a>. <\/p>\n\n\n\n

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How to Serve Savory Pumpkin Dip<\/h2>\n\n\n\n

Enjoy this pumpkin dip between visitors from Halloween trick-or-treaters, and serve it at your football watch party<\/a> or as a Thanksgiving<\/a> appetizer. It makes a satisfying light meal with a green salad, like this seasonal spinach salad<\/a> or a simple lemony kale salad<\/a>. <\/p>\n\n\n\n

For dipping, try crostini<\/a>, toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free option, try sturdy crackers and wide strips of fresh red bell pepper. Olives and light red wine, like pinot noir, are lovely accompaniments. <\/p>\n\n\n\n

For a complete party spread, serve this dip with hummus<\/a>, a cheese board<\/a>, sweet and spicy nuts<\/a>, or Gaby’s Roasted Beets and Labneh<\/a>.<\/p>\n\n\n\n

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Leftover pumpkin? <\/h2>\n\n\n\n

This recipe calls for 1\/4 cup pumpkin purée. You’ll have over 1 cup left over from the can, which is plenty for the following pumpkin recipes<\/a>: <\/p>\n\n\n\n