Savory Pumpkin Dip
This warm Savory Pumpkin Dip is rich, creamy, and downright irresistible. Blended with smoky bacon, fresh sage, and melty cheese, it’s the ultimate fall appetizer to cozy up with. Serve it bubbling hot with crusty baguette slices or crunchy crackers, and watch it disappear in minutes!
Servings: 8 servings
Calories: 213kcal
Equipment
Ingredients
- 5 slices bacon
- 1 tbsp unsalted butter
- 1 small shallot finely minced
- 1 tbsp fresh sage minced (plus more for garnish)
- 1 cup pumpkin purée
- 4 oz cream cheese cubed
- 3/4 cup whole milk
- 1 teaspoon lemon juice
- 1/2 tsp nutmeg
- ¼ tsp kosher salt
- ½ tsp fresh cracked black pepper
- 1 ½ cups shredded Gruyère or sharp white cheddar
- Sliced and toasted baguette or crackers for dipping
Instructions
- Preheat the oven to 400ºF.
- Arrange the bacon on a foil lined baking sheet and bake for 10-15 minutes, or until crispy. Reserve about 1 tbsp of the bacon fat if you can! When the bacon is finished cooking, blot it with paper towels before dicing into small pieces.5 slices bacon
- In a medium sized skillet over medium heat, add the reserved bacon fat (optional), butter, shallot, and sage. Sauté for 2-3 minutes, until fragrant and the shallot has softened.1 tbsp unsalted butter, 1 small shallot, 1 tbsp fresh sage
- Reduce the heat to low and stir in the pumpkin purée, cream cheese, and milk. Continue stirring for 5-6 minutes, until smooth.1 cup pumpkin purée, 4 oz cream cheese, 3/4 cup whole milk
- Add the lemon juice, nutmeg, salt, and pepper.1 teaspoon lemon juice, 1/2 tsp nutmeg, ¼ tsp kosher salt, ½ tsp fresh cracked black pepper
- Stir in the shredded cheese and cook until melted and bubbly. Then fold in the bacon, saving some for garnishing.1 ½ cups shredded Gruyère or sharp white cheddar
- Transfer the dip to a serving dish (this pumpkin shaped one is right on theme!) and garnish with the remaining chopped bacon and more fresh sage.
- Serve hot with toasted baguette or crackers of your choice.Sliced and toasted baguette or crackers for dipping
Notes
- I prefer to grate the cheese off the block rather than buy pre-shredded cheese because it melts better and stays melted for longer.
- I like the bacon to be super crispy for this recipe so I prefer to use a thinner slice rather than thick-cut bacon.
- If you scrape a spoon across the pan right after the bacon comes out of the oven, you should be able to get about a tablespoon of bacon fat. You’ll get a lot more if you cook it in a pan but I prefer the oven so my kitchen isn’t full of bacon grease splatters!
- I tested it with lemon juice and dijon mustard and both worked really well but I preferred the lemon juice because it cut the fat perfectly without being too overpowering. Just make sure you taste as you go and add more if you want! I ended up adding about 2 teaspoons.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 364mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5144IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 1mg
