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Pumpkin & Herb Cheese Dip
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Brief Description
For a fresh seasonal twist that's sure to impress, serve this creamy pumpkin dip (with pumpkin puree and white beans) with crunchy homemade crackers (wonton wrapper-based) and crudites.
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Main Ingredient
pumpkin & white beans
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Category: Cold Dips
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Nov 01, 2014
Number of Servings:
Ingredients:
- 1 packages - wonton wrappers (if making crackers)
- 1/2 teaspoons - paprika (if making crackers)
- 1 tablespoons - minced fresh parsley (if making crackers)
- 8 ounces - chive cream cheese
- 1/4 cups - grated Parmesan
- 1/4 cups - 2% milk
- 2 cloves - garlic roasted
- 15 ounces - white beans
- 1 cups - pumpkin puree
- 1 packages - (.75 oz) garlic & herb salad-dressing mix
- 1 teaspoons - fresh rosemary
- 2 tablespoons - olive oil
- 3 cups - sliced vegetables
Directions:
1. Heat oven to 350°F. With cookie cutters, cut out shapes from wrappers. Place on greased baking sheet; coat with cooking spray. Sprinkle half with paprika and half with parsley. Season with salt and pepper. Bake 10 min. or until crisp.
2. In processor, puree cream cheese, Parmesan cheese, milk, and garlic 1 min. or until smooth.
3. Drain beans. In processor, puree beans, pumpkin, dressing mix, rosemary, olive oil, and 2 Tbs water until smooth; transfer to bowl. Swirl in Parmesan mixture. Cover; chill until serving. Serve with wonton crackers and vegetables.
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