Baked Pumpkin Parmesan Dip
This Savory Pumpkin Dip is warm, cheesy and completely on the savory side. Cream cheese, Parmesan, fresh sage and smoked paprika turn pumpkin puree into a baked fall appetizer even a pumpkin skeptic can get behind.
Ingredients
- Nonstick cooking spray
- 8 ounces room temperature cream cheese
- 1 small garlic clove grated or finely minced
- ½ cup plus 2 tablespoons grated Parmesan cheese divided
- ½ cup pumpkin puree
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat oven to 375 degrees F. Spray small baking dish (something around 3 cups capacity) with cooking spray.
- Place cream cheese in bowl of stand mixer fitted with paddle attachment. Beat at medium speed for 30 seconds or until smooth, scraping down side of bowl as needed.
- Add garlic, 1/2 cup Parmesan, pumpkin, sage, lemon juice, salt, pepper and paprika and beat at medium speed 30 seconds or until well combined, scraping down side of bowl as needed.
- Transfer mixture to prepared baking dish and spread dip in even layer. Sprinkle with remaining 2 tablespoons Parmesan cheese.
- Transfer to oven and bake 20 to 25 minutes or until bubbling around the edges. If desired, broil 1 to 2 minutes to brown the top of the dip.
- Remove from oven and let stand 5 minutes before serving with desired accompaniments.
Notes
The dip doesn't need a garnish, but either of these adds a little texture and makes the orange color look especially good for a fall or Halloween appetizer.
- CRISPY SAGE - Line a small plate with paper towel. Make sure your sage leaves are completely dry, blotting them with paper towel if needed. Heat 1/4 cup canola oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the sage leaves and carefully toss with tongs for about 20 to 30 seconds, until crisp. Transfer to the prepared plate to drain and immediately sprinkle with a pinch of kosher salt. Scatter over the dip just before serving.
- TOASTED PEPITAS - Toast pepitas in a dry skillet over medium heat for a few minutes, stirring often, until fragrant and starting to pop. Sprinkle them over the dip just before serving.
Calories: 177kcal, Carbohydrates: 5g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 45mg, Sodium: 460mg, Potassium: 117mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3799IU, Vitamin C: 1mg, Calcium: 124mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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