Savory Pumpkin Dip
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.
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.
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.
Additional Savory Pumpkin Recipes You Might Enjoy:
- Vegan Pumpkin Fettuccine
- Vegetarian Pumpkin Lentil Chili
- Creamy Pumpkin Brussels Sprout Gnocchi
- Pumpkin, Apple and Cheddar Calzones
- Fall Wild Rice Breakfast Burritos
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 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
- 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.
- 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.
- Serve with crackers, chips, bread, whatever you like!
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.