Roast Pumpkin Dip Food

PUMPKIN DIP

Pumpkin Dip image

An excellent appetizer for the holidays! Serve with ginger snaps. MMMMM!

Provided by SUE CASE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 32

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

Steps:

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 9.4 g, Cholesterol 7.7 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 53 mg, Sugar 8.2 g

ROASTED PUMPKIN NACHOS

Roasted Pumpkin Nachos image

I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin-yum! It's also good with butternut squash. -Lesle Harwood, Douglassville, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (13 ounces) tortilla chips
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) salsa
3 cups shredded Mexican cheese blend
Optional toppings: Minced fresh cilantro, sliced green onions and hot pepper sauce

Steps:

Preheat oven to 400°. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., Reduce oven setting to 350°. On a greased 15x10x1-in. baking pan, layer half each of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake until cheese is melted, 8-10 minutes. Add toppings of your choice; serve immediately.

Nutrition Facts : Calories 347 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

PUMPKIN DIP

Pumpkin Dip image

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

Ingredients

3 sugar pumpkins, about 2 pounds each
5 tablespoons olive oil, plus more for brushing pan
Coarse salt and freshly ground pepper
3 sprigs rosemary
3 garlic cloves, unpeeled
1 tablespoon grated Parmesan cheese
Crudites, bread, and crackers, for serving

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.

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