Savory Pumpkin and Blue Cheese Dip
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Quick and tasty take on the usually sweet presentation of pumpkin in the fall.
- Ready In:
- 20mins
- Serves:
- Units:
ingredients
- 6 -8 slices bacon or 6 -8 slices pancetta
- 1⁄2 cup pumpkin puree
- 8 ounces cream cheese, room temp
- 6 -8 ounces blue cheese, crumbled, will be used to your taste preference, more equals a stronger blue cheese flavor
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
-
Blue Cheese Sauce (use 1/4-1/2 cup)
- 16 ounces alfredo sauce (cheating, I know)
- 4 -6 ounces crumbled blue cheese
- 3 -6 tablespoons milk, depending on desired consistency, I usually add a little at a time as I prefer a thicker sauce
directions
- Blue Cheese Sauce: This sauce is also fab over pasta with steak or chicken. Heat Alfredo over medium heat, add blue cheese a little at a time, stirring constantly, add milk slowly until you reach a smooth consistency to your liking.
- Dip Directions: Bake the bacon/ pancetta at 350 for about 20 minutes or until crispy. Drain and crumble. Set aside. ( I prefer a combo of the two).
- Using an electric mixer or Cuisinart, combine cream cheese, spices, sauce and pumpkin butter until smooth.
- Add 3/4 of the bacon crumbles and fold in - do not use mixer as it will destroy the bits.
- Fold in blue cheese crumbles.
- Use remaining bacon bits and blue cheese to garnish. May be served at room temp or slightly chilled. If I had green onions, I would garnish with snips of that as well for color.
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RECIPE MADE WITH LOVE BY
@Jessybean79
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@Jessybean79
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"Quick and tasty take on the usually sweet presentation of pumpkin in the fall."
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Quick and tasty take on the usually sweet presentation of pumpkin in the fall.
