Savory Pumpkin Dip with Bacon

Savory Pumpkin Dip with Bacon |

It’s time for a savory pumpkin recipe. And this delicious dip was created on accident. Or really, I should say, out of shame.

You see, one of my friends had a housewarming party and we all brought a few snacks to help her celebrate. I was testing a ton of recipes at the time and decided to bring some of this cheesy french onion soup dip. Because I needed to stop eating it all myself.

That dip has cream cheese. Which she can’t eat.

And I brought it to a party to celebrate HER.

Palm to face. It didn’t even dawn on me until she went to take a bite and I proceeded to pull a “wait, nooooooo, don’t touch that!!” Shame.

Savory Pumpkin Dip with Bacon |

But wait, it gets worse.

We had another potluck style gathering a week or two later and I again proceeded to make an appetizer that used cream cheese.

This time I realized it shortly before I needed to leave the house. Which set me off in a giant flurry to make something else quickly so that I didn’t do the same thing to her twice. That really would have cemented my bad friend status.

I frantically pulled anything I could find out of my kitchen cabinets and fridge and voila! Pumpkin dip with bacon was born.

Full of spices, bacon, cheese, green onions, this dip is a welcome change from all the sweet pumpkin recipes this time of the year.

Savory Pumpkin Dip with Bacon |

Oh, and it also makes the perfect filling for an awesomeeeeee grilled cheese sandwich. So good.

Savory Pumpkin Dip with Bacon
Prep time
Total time
Yield: about 2 cups
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • pinch of nutmeg
  • pinch of cinnamon
  • ½ cup freshly shredded cheddar cheese
  • ½ cup thinly sliced green onions (about ½ a bunch)
  • 4 thick-cut slices bacon, cooked until crispy and chopped
  • ¼ cup pepitas (pumpkin seeds)
  • crackers or chips, for serving
  1. Add the pumpkin puree, beans, olive oil, salt, cumin, paprika, nutmeg and cinnamon to the bowl of a food processor. Process until smooth, scraping down the bowl as needed.
  2. Transfer the mixture to a medium bowl. Fold in the cheese, green onions, bacon and pepitas. If not serving right away, store in the refrigerator. I like to let it come back to room temperature before serving.
  3. Serve with crackers, chips, bread, whatever you like!
Recipe time does not include cooking the bacon.

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