Cheese Pumpkin Dip
Ingredients
  • Non-stick cooking spray
  • 1 can cannelini beansdrained and rinsed
  • cups pumpkin puree(fresh pumpkin roasted is tastier, canned is easier)
  • 1clove garlicminced
  • salt and pepperto taste
  • 6ounces Cabot Pepper Jackshredded (about 1½ cups)
  • sundried tomatoesroma tomatoes and/or green onions, for garnish
  • Tortilla chipscarrot sticks and celery sticks, for dipping
Instructions
  1. PREHEAT oven to 350°F. Spray six ramekins with non-stick cooking spray.
  2. COMBINE cannelini beans, pumpkin, garlic, salt and pepper in food processor and puree until smooth.
  3. 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.
  4. 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.