Cheese Pumpkin Dip
• Non-stick cooking spray
• 1 can Cannelini beans, drained and rinsed
• 3/4 cups Pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)
• 1 clove Garlic, minced
• Salt and pepper to taste
• 6 oz Cabot Pepper Jack shredded (about 3/4 cups)
• Sundried tomatoes, roma tomatoes, and/or green onions, for garnish
• Tortilla chips, carrot sticks, and celery sticks, for dipping
Directions
- 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 6 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.
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