Cheese Pumpkin Dip - Ginsberg's Foods
Cheese Pumpkin Dip





Serving Size


SKU: 34515 Category: Tag:



• 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



  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 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.
  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.
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