Pumpkin Everythang!
This is the best thing you can have in your refrigerator when hungry
bites. A nice bag of pumpkin cheese dip to make sandwiches, eat on crackers,
carrot and celery sticks, I would even spread this on burgers…this would
actually be excellent on a burger. Just all in all a great dip that everyone
should have on hand.
This weekend and week have been super hectic for me, I accompanied my mother
to a weekend retreat in Montego Bay, and then when we got back, we had the
funeral of my grand uncle to attend. Not only did I attend, but I also had to cook 50lbs
of jerk chicken to feed the masses at the repass. So needless to say I had zero
time to make any elaborate pumpkin recipe.
These are the type of recipes I come up with when I have a busy week
and one hour to cook. The beauty with pumpkin is that it’s very easy to cook
and extremely versatile. I sometimes wonder if there is anything pumpkin can’t
make. So you don’t need any special anything for this one just an oven and a
blender/food processor and your good to go.
Ingredients (printable recipe)
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.
Xoxo Greedygirl
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