October 29, 2014

Savory Pumpkin Dip

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Quick and easy to make, this delicious savory pumpkin dip is a fun way to use up that canned pumpkin! Filled with bacon, green onions, cheddar and white beans, it’s creamy and delicious. Gluten free with dairy free option.

A white bowl on a pumpkin shaped plate filled with Savory Pumpkin Dip.

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 a dip made with 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.

A serving platter filled with Savory Pumpkin Dip and crackers.

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.

A white bowl filled with Savory Pumpkin Dip with a cracker in the bowl.

Additional Savory Pumpkin Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Savory Pumpkin Dip with Bacon | cookiemonstercooking.com

Savory Pumpkin Dip

Yield: about 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Quick and easy to make, this delicious savory pumpkin dip is a fun way to use up that canned pumpkin! Filled with bacon, green onions, cheddar and white beans, it’s creamy and delicious. Gluten free with dairy free option.

Ingredients

  • 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 shredded regular or dairy free 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

Instructions

  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.
  3. If not serving right away, store in the refrigerator. I like to let it come back to room temperature before serving.
  4. Serve with crackers, chips, bread, whatever you like!

Notes

Recipe time does not include cooking the bacon.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 311mgCarbohydrates: 10gFiber: 3gSugar: 1gProtein: 7g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Appetizers
Appetizers, Dairy Free, Gluten Free, Grain Free, Nut Free, Pumpkin Season, Recipes (ALL), Seasonal, Snacks, Soy Free, Thanksgiving
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