Attention all pumpkin-lovers and tailgaters (or tailgators, if you please): Click print. Right now. Because you HAVE to make this dip.
As you all know, I am on a quest to see how many different ways I can eat pumpkin thanks to a prolific little pumpkin patch. Last week, I was attempting to make a dent in my backlogged blog reading queue and ran across this gem of a recipe from Gimme Some Oven. I was intrigued. So when Maggie and Greg invited me over to watch football on Saturday, I knew what I had to do.
Savory Pumpkin Dip
(almost completely unadulterated, via Gimme Some Oven)
– 1 8-ounce brick of cream cheese (I used Neufchatel cheese, which has less fat but is still creamy)
– 1/2 cup freshly shredded cheddar cheese
– 1/2 cup pumpkin puree (I, of course, used freshly baked Seminole pumpkin)
– 1/4 cup toasted chopped pecans
– 4 to 6 slices of bacon, cooked until very crispy and crumbled
– 3 or 4 green onions, sliced thinly
– 1/2 teaspoon Lawry’s Seasoned Salt
– 1/4 teaspoon ground cinnamon
Mix all the ingredients either in a stand mixer or with a hand mixer until well combined. Garnish with extra green onions and crumbled bacon and serve with buttery Ritz crackers.
Cook’s Note: To toast the pecans, put dry pecans in a dry skillet and turn the heat to low. Toast, shimmying and shaking the pan every once in a while until the pecans are fragrant and warm. Watch them closely, as they’ll burn easily.
This pumpkin dip will bring the boys to the yard. Just sayin’.
It received a hearty welcome at the home-gate, and I’ll be making it again Thursday to take to Gainesville, fo sho.
I also like that it’s orange-ish, which will coordinate well.
For some other tailgate or home-gate ideas, I thought I’d share the rest of our home-gate on Saturday.
In addition to orange dip, we had an orange cat named Buster.
Buster tried his very best to get into the dip, and succeeded once, too.
We had the pumpkin dip, obvi. But you can also see some delicious sausage with mustard dipping sauce back there, and Maggie and Greg had some delicious cheeses, too.
They also had the cutest little cutting board you ever did see, complete with Marcona almonds, dried fruit, and sliced apples.
That heart is over Bainbridge, and there’s another hidden-under-almonds-heart over Atlanta, which is where Maggie and Greg just moved back from. I <3 it!
Ha, I’m a cheese-ball.
Ha. That recipe is coming later this week! For a chicken cheese ball, that is.
Maggie also made the best rice crispy treats I’ve ever eaten [three times].
I might have to make these for this weekend, too. Or just to hoard alone.
I mentioned the pizzas (the pizzas!) yesterday, but it was worth sharing a couple pictures of them so you can understand how good they were.
Clock-wise: 1) fig, mozzarella, and gorgonzola; 2) ham & pineapple with a balsamic reduction drizzle; 3) pizza margherita; 4) (my FAVE) pear, prosciutto, arugula, & gorgonzola
There was also a “meat lovers” with prosciutto, pepperoni, ham, and I might be missing something, and a couple extra pizza margheritas. They made homemade flatbread dough, the secret to which they revealed is “00” flour. I realize homemade pizzas may be more suitable for your next home-gate, but they did grill them on their grill, so it’s totally tailgate-able.
I’ll be back with more tailgate-able recipes, but since this post included the recipe for pumpkin dip, let’s have one more look, shall we?
And one more cute kitty picture, for good measure. Wallace got curious when I got the camera out at home.