pumpkin cheese dip

Pumpkin Cheese Dip

“Pumpkin” Cheese Dip

This is a pretty way to serve dips this time of year. The dip bakes inside the pumpkin- and the pumpkin bakes, too. It is served hot. Fun for Halloween, Thanksgiving, or just movie night with the family.

It really is simple and could be filled with any number of combinations of cheesy goodness. I have included the recipe I used in the picture. I also included my recipe for Spinach and Artichoke Dip, to give you another option.

You could also add a hot cheese sauce and serve like fondue, with long forks and pieces of bread.

You just get a pie pumpkin, about 2-3 lbs. Cut off the top to make a lid and scoop out the seeds, like you would if you were making a Jack-o-Lantern. Wipe off the outside and then just fill it up with the dip mixture. Put the lid back on, bake for an hour, and you are good to go. The fun part is scraping some of the cooked pumpkin in with the cheese dip. More detailed directions follow.

So here is the recipe for making the cheesy filled pumpkin. I think it is simple enough to serve anytime, not just on a holiday. Enjoy!!

“Pumpkin” Cheese Dip

Directions: Preheat oven to 350 degrees. Cut off top of pumpkin. Cut in at an angle, so top will fit like a lid and not fall in.  Set top aside. Scoop out seeds and clean out any stringy bits*.  Set pumpkin on a baking sheet. Combine cheese filling of your choice and place inside the pumpkin.  Place the top of the pumpkin back on the pumpkin, and place in oven. Bake for 1 hour. Remove pumpkin and place on heat proof dish. I used a glass pie plate. Remove lid. Serve with crusty bread or crackers.

Smoky Cheese Dip

8 oz. cream cheese, cubed

4 oz. extra sharp cheddar cheese, shredded

8 oz. bacon, cooked and crumbled

½ c. sour cream

¼ c. mayo

¼ c. chopped parsley

½ t. each cumin and smoked paprika

Pinch of nutmeg

½ c. hulled pumpkin seeds

In medium bowl, stir together all ingredients, except the seeds. Place this mixture in the pumpkin when ready to bake. Don’t add the pumpkin seeds until right before serving. Stir them in a little, if you like.

Another nice choice…….

Spinach  and Artichoke Dip

1 (12-14 oz.) can artichoke hearts, drained and coarsely chopped

10 oz. package frozen spinach, thawed and squeezed dry

8 oz. cream cheese, cubed

4 oz. shredded cheddar cheese

½ c. diced onion

¼ c. Italian dressing

Dash of hot sauce

In medium bowl, combine dip ingredients, stirring to combine. Place in pumpkin when ready to bake.

* You can rinse off the seeds, lightly salt them and toast them, if you like. Then serve with the pumpkin dip. If you aren’t interested in eating them- please put them outside for the birds to eat.

“Pumpkin” Cheese Dip

“Pumpkin” Cheese Dip

This is a pretty way to serve dips this time of year. The dip bakes inside the pumpkin- and the pumpkin bakes, too. Fun for Halloween, Thanksgiving, or just movie night with the family.

It really is simple and could be filled with any number of combinations of cheesy goodness. I have included the recipe I used in the picture. I also included my recipe for Spinach and Artichoke Dip, to give you another option.

You just get a pie pumpkin, about 2-3 lbs. Cut off the top to make a lid and scoop out the seeds, like you would if you were making a Jack-o-Lantern. Wipe off the outside and then just fill it up with the dip mixture. Put the lid back on, bake for an hour, and you are good to go. The fun part is scraping some of the cooked pumpkin in with the cheese dip. More detailed directions follow.

So here is the recipe for making the cheesy filled pumpkin. I think it is simple enough to serve anytime, not just on a holiday. Enjoy!!

“Pumpkin” Cheese Dip

Directions: Preheat oven to 350 degrees. Cut off top of pumpkin. Cut in at an angle, so top will fit like a lid and not fall in.  Set top aside. Scoop out seeds and clean out any stringy bits*.  Set pumpkin on a baking sheet. Combine cheese filling of your choice and place inside the pumpkin.  Place the top of the pumpkin back on the pumpkin, and place in oven. Bake for 1 hour. Remove pumpkin and place on heat proof dish. I used a glass pie plate. Remove lid. Serve with crusty bread or crackers.

Smoky Cheese Dip

8 oz. cream cheese, cubed

4 oz. extra sharp cheddar cheese, shredded

8 oz. bacon, cooked and crumbled

½ c. sour cream

¼ c. mayo

¼ c. chopped parsley

½ t. each cumin and smoked paprika

Pinch of nutmeg

½ c. hulled pumpkin seeds

In medium bowl, stir together all ingredients, except the seeds. Place this mixture in the pumpkin when ready to bake. Don’t add the pumpkin seeds until right before serving. Stir them in a little, if you like.

Another nice choice…….

Spinach  and Artichoke Dip

1 (12-14 oz.) can artichoke hearts, drained and coarsely chopped

10 oz. package frozen spinach, thawed and squeezed dry

8 oz. cream cheese, cubed

4 oz. shredded cheddar cheese

½ c. diced onion

¼ c. Italian dressing

Dash of hot sauce

In medium bowl, combine dip ingredients, stirring to combine. Place in pumpkin when ready to bake.

* You can rinse off the seeds, lightly salt them and toast them, if you like. Then serve with the pumpkin dip. If you aren’t interested in eating them- please put them outside for the birds to eat.

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