Recipe Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Throughout the fall season, pumpkins are plentiful and there are many delicious ways to use them. For this pumpkin dip recipe, find a small pumpkin meant for eating, such as a ‘sugar pumpkin’ or ‘pie pumpkin’ variety. This will be roasted and pureed to make a simple homemade pumpkin puree – but if you’re short on time, the canned variety is also delicious!
- 1 small baking pumpkin
- Olive oil
- Sea salt
- 1 package cream cheese, cubed
- ½ cup cheddar cheese
- 1 can diced tomatoes with chiles
- 2 canned chipotle chiles, minced
- 2 tsp. adobo sauce
- Tortilla chips
- Pre-heat grill to medium-high.
- To make the pumpkin puree, cut the pumpkin in half stem-to-stem, discarding stem and scooping out seeds. Brush the inside with olive oil and season lightly with sea salt. Place cut side-down on a grill-safe baking sheet or rack, roasting for about 45 minutes or until flesh is soft. Cool until pumpkin can be safely handled, then scoop out the flesh and blend in a food processor.
- To make the dip, in a large grill-safe pot add ½ cup pumpkin puree and remaining ingredients. Heat over medium-high grill with the cover closed, opening just to stir as the ingredients melt together.
Once completely combined, remove and serve with tortilla chips.
Have leftover pumpkin puree from this recipe? Check out our delicious Pumpkin Beer Bread Recipe!
Cooking With Propane