Pumpkin Goat Cheese Dip Is So Gourd

By Anna Monette Roberts

Updated on 11/23/2015 at 5:00 PM

POPSUGAR Photography | Anna Monette Roberts
POPSUGAR Photography | Anna Monette Roberts

It's Fall, so naturally we're always looking for unusual ways to incorporate pumpkin into recipes. A goat cheesy dip is the newest on the lineup. And while sourdough baguette slices or crostini may be an obvious pairing, the gourd dip begs to be spread on something a tad more seasonal, like pumpkin spice crackers.

Pumpkin Goat Cheese Dip

YieldServes 4-6

From Anna Monette Roberts, POPSUGAR Food

INGREDIENTS

    • 1/2 small pumpkin, seeds and stems removed
    • Olive oil
    • Salt and pepper, to taste
    • 2 cloves garlic, minced
    • 6 ounces chèvre
    • 2 sprigs fresh thyme, leaves only
    • 1 lemon, zest and juice
    • 2 tablespoons toasted pepitas
    • Flake salt, optional
    • 1 sleeve Lesley Stowe Raincoast Crisps Pumpkin Spice Crackers, optional

    INSTRUCTIONS

    1. Preheat oven to 375ºF. Cover a half sheet pan with foil. Inside the sheet pan, coat the inside and outside of the pumpkin with oil and liberally salt. Then place flesh side down on a foil-lined cookie sheet, and roast for 30 minutes or until flesh is tender when pricked with a fork.

    2. Once cool enough to touch, scoop pumpkin flesh out from the skins and place in a food processor. Add chèvre and process until smooth.

    3. Heat a nonstick skillet over medium high heat with 2 tablespoons olive oil. Add garlic and cook for 2 minutes or until golden. Add thyme leaves and cook until fragrant, about 30 seconds to a minute.

    4. Pulse garlic-herb oil and lemon zest into dip. Season with salt, pepper, and lemon juice to taste. Fold in pepitas, reserving a three-finger pinch for garnish.

    5. Transfer dip to a bowl, and garnish with a drizzle of olive oil, pepitas, and flake salt, optional. Serve with pumpkin spice crackers or another cracker of your choice.