Roasted Pumpkin and pepper cheese dip
Original Post: http://greedygirlcooks.blogspot.com/2016/10/roasted-pumpkin-and-pepper-cheese-dip.html
Ingredients
2 cups pumpkin chopped
5 crushed cloves garlic
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon coconut oil
1 green pepper roasted
1 red pepper roasted
¼ cup onion
5 ounce cream cheese
3 tablespoon mayonnaise
4 ounce sharp cheddar cheese
4 ounce pepper jack cheese
Instructions
To cook the pumpkin
- Preheat the oven to 365 degrees
- Place the pumpkin, garlic, onion on a prepared/lined baking sheet
- Season with salt black pepper and oil
- Place in the oven and cook until pumpkin is fork tender
- Once tender remove from oven and set aside to completely cool
To roast the pepper
- Place the green and red pepper on an open flame and char on all sides
- When all the skin is charred and black put the peppers in a sealable plastic container
- Close the lid and set it aside for 8-10 minutes
- After the minutes have passed remove from the container and wash away all the charred skin under the faucet
- Remove the stem and seeds and use the remaining portion of the pepper.
To make the dip
- In a food processor combine, roasted pumpkin mix, roasted peppers, cream cheese, mayonnaise, pepper jack, cheddar and onion.
- Blend until creamy but slightly chunky
- Place in a Ziploc bag and refrigerate overnight to develop the flavors.
- Serve cold with your favorite sides to dip.
Greedy Tips:
- You want to make sure you let it sit in the refrigerator overnight, if you can’t wait that long, at least an hour or two in the refrigerator.