Name: Cheese Pumpkin Dip
Ingredients: Non-stick cooking spray; 1 can cannelini beans (drained and rinsed); 1½ cups pumpkin puree ((fresh pumpkin roasted is tastier, canned is easier)); 1 clove garlic (minced); salt and pepper (to taste); 6 ounces Cabot Pepper Jack (shredded (about 1½ cups)); sundried tomatoes (roma tomatoes and/or green onions, for garnish); Tortilla chips (carrot sticks and celery sticks, for dipping)

Cheese Pumpkin Dip

Servings

Ingredients

Non-stick cooking spray
1 can cannelini beans drained and rinsed
1½ cups pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)
1 clove garlic minced
salt and pepper to taste
6 ounces Cabot Pepper Jack shredded (about 1½ cups)
sundried tomatoes roma tomatoes and/or green onions, for garnish
Tortilla chips carrot sticks and celery sticks, for dipping

Servings

Ingredients

Non-stick cooking spray
1 can cannelini beans drained and rinsed
1½ cups pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)
1 clove garlic minced
salt and pepper to taste
6 ounces Cabot Pepper Jack shredded (about 1½ cups)
sundried tomatoes roma tomatoes and/or green onions, for garnish
Tortilla chips carrot sticks and celery sticks, for dipping

Instructions

PREHEAT oven to 350°F. Spray six ramekins with non-stick cooking spray.
COMBINE cannelini beans, pumpkin, garlic, salt and pepper in food processor and puree until smooth.
DIVIDE mixture between the six ramekins. Sprinkle the cheese on top of the bean and pumpkin mixture and stir to incorporate the cheese throughout. Sprinkle top with diced sundried tomatoes, if using.
BAKE for 15 minutes or until bubbling and heated throughout. Garnish with tomatoes and/or green onion, if using. Serve with chips and veggies to dip.

Cheese Pumpkin Dip

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