Pumpkin Dip Recipe
While sweet pumpkin dips are delicious for Halloween parties and other fall events, there is something to be said about a yummy, savory dip To me, a good savory dish will have a hint of sweetness. It all starts with a basic pumpkin dip recipe that is made with pumpkin puree, different cheeses or perhaps Greek yogurt. Adding ingredients then becomes a personalized thing by twisting and tweaking flavors together to suit your mood, accompanying dishes and palette. I played with spices flavors to come up with this pumpkin dip for fall.
- 8 oz. low-fat cream cheese
- 1/2 cup shredded cheddar
- 1/2 cup Greek yogurt, plain
- 1/2 cup pumpkin puree
- 4-6 slices bacon, cooked
- 1/2 tsp. salt
- 1/2 tsp cinnamon
- 1 TBS brown sugar
- 1 TBS Worchestershire sauce
- 5-6 shallots, chopped fine
- garlic powder and cayenne pepper to taste
A Healthier Savory Pumpkin Dip
Pumpkin is a very healthy fruit (although we think of pumpkin as a vegetable). For starters, it’s low in calories; a hundred grams only have 26 calories!
Pumpkin contains no saturated fat or cholesterol. Vitamin A, a powerful antioxidant, is abundant in pumpkin. It’s also an excellent source of B-complex vitamins and vitamins C and E.
Pumpkin benefits your skin, mucus membranes and vision.
Finally, pumpkin is a tasty source of several poly-phenolic flavinoids, those super-food things food research scientists have identified as being important for great health, and to help fight against disease and delay aging. Those antioxidants are:
- B carotenes
We don’t think about the importance of these nutrients enough!
Making a Pumpkin Serving Bowl
Pumpkins are magical fruits. Old tales and nursery rhymes honor the healthy fruit that we consider to be a vegetable. Cinderella’s Fairy Godmother turned a pumpkin into an elegant coach for her to ride to the prince ‘s ball in. Not bad considering the horses were mice, and the footman a big, fat rat.
Peter the Pumpkin Eater kept a watch over his unruly wife by keeping her in a pumpkin shell. And pumpkins have been used for carving jack-o-lanterns ever since the European settlers were introduced to them by the American Indians. They had been using potatoes and turnips, so they were thrilled with the superior results of using pumpkins.
Making a pumpkin serving bowl is much easier than carving a jack-o-lantern. You don’t have to scrape it so thoroughly, and a smaller pumpkin will do.
History of Pumpkin Pie
The American Indians roasted pieces of pumpkin on an open fire. I’ll bet it was a real treat for them. And they didn’t add marshmallows. Pilgrim wives cooked a concoction of cream, spices and honey together with the meat of a pumpkin inside the shell of the hollowed-out pumpkin. They baked these early pies in hot ashes. I’ll bet the Indians loved that at the first Thanksgiving! That’s what I call collaboration!
Don’t Throw Away Those Pumpkin Seeds!
Roasted pumpkin seeds are easy to make. Well, not. The hard part is separating that gooey pumpkin. Place the scrapings in a colander, and run under warm water. You’ll have to pick out the rest, but it gets easier. It’s worth it. Roasted pumpkin seeds taste great and are so good for you!
Benefits of Pumpkin Seeds
Pumpkin seeds are loaded with protein.minerals, iron, niacin and zinc.They have no cholesterol, are rich in dietary fiber and mono-unsaturated fatty acids. Brush them with some melted butter and olive oil. Sprinkle them with garlic powder, or any spice you would like really, and toast them in a slow oven (200-degree) for an hour or so.
Scary Dippers for Your Halloween Dip
I made monster claws as dippers for my savory pumpkin dip. Using crescent roll dough, I cut the dough into fat triangles and added an almond sliver “fingernail” that had been dipped in red food dye. I mixed a little red food dye in egg white and painted it on the monster claws. It looked really gross, but a brushing of olive oil, melted butter and garlic powder made for some tasty dippers, and all yucky magically disappeared. Oh those magical pumpkins!