Savory Pumpkin and Blue Cheese Dip
Quick and tasty take on the usually sweet presentation of pumpkin in the fall.
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INGREDIENTS
Nutrition- 1⁄2cup pumpkin puree
- 8
- 6 -8ounces blue cheese, crumbled, will be used to your taste preference, more equals a stronger blue cheese flavor
- 1teaspoon sea salt
- 1teaspoon garlic powder
- 1teaspoon onion powder
Blue Cheese Sauce (use 1/4-1/2 cup)
- 16
- 4 -6ounces crumbled blue cheese
- 3 -6tablespoons milk, depending on desired consistency, I usually add a little at a time as I prefer a thicker sauce
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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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