Wednesday, October 1, 2014

Savory Pumpkin Dip

When I have leftovers in the fridge, I find that to be the best time to experiment. I do admit, I have wasted food this way, but as Paul says, you have to spend money to make money (this is usually said when he wants something new for his bike or just giving me the business!).

Anyways, I had my sister-in-law and her friend stopping over to play with the kids and I was going to make a snack for us. I made one dip and just didn't feel like it was enough so I began to stare openly at the fridge ... still staring .... still staring. Then, I stopped the pumpkin puree in a tupperware. As you may know, I love savory pumpkin dishes so it was time to make a dip out of it. My favorite pumpkin pairings are caramelized onions and sage which I had some of both.

I'm so glad I made this dip. The other dip I made was good, but this one definitely stole the show!

I served it with crackers and pretzels, but I think this would be a great bagel spread as well ... good thing I have a little leftover to try out.

Savory Pumpkin Dip

Savory Pumpkin Dip

Makes 1 1/2 cups

1/2 c pumpkin puree
4 oz vegan cream cheese
1/2 onion, caramelized
1/2 t sage
1/4 t salt
1/4 t pepper

Caramelize onions in a little coconut oil until they are nice and brown.

Meanwhile add all other ingredients to a bowl. When still hot, add in the onions. It helps get everything mixed together.

Savory Pumpkin Dip

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