Bacon Pumpkin Dip

You Had Me At Bacon

Chef Jill recently appeared on Fox4 morning news with reporter Marcus Officer to share a recipe for Bacon Pumpkin Dip. Whether you’re a big fan of pumpkin or not, let’s be honest – there’s bacon in it, how could you not love it?!

Chef Jill shares a recipe for Bacon Pumpkin DipThis recipe is a snap, and it’s made with ingredients you may very well already have in your pantry, so give it a try. See below for the recipe. It’s a great starting point, and it makes a delicious dip. But there are lots of options for you to vary how you prepare the dip.

Chef Jill starts by letting her 8 oz. cream cheese come to room temperature. That makes it easy to stir with your spatula until it is nice and spreadably soft and easy to mix with the other ingredients.  Add 1/2 cup pumpkin purée to your cream cheese. She recommends using a pure pumpkin instead of Pumpkin Pie Mix, because that is already seasoned and salted and will influence the flavor of the dip. As an alternative, you could try sweet potato instead of pumpkin. Go wild, experiment!

Bacon Pumpkin DipAdd shredded Cheddar Cheese to your mixture. Here’s another spot where you could customize the recipe to your own taste (or what you have available in your fridge.) Feel free to try a white or yellow Cheddar or maybe a Colby Cheese. Next, toasted, chopped pecans are added for a bit of texture to your dip. Reserve some of the pecans for later. Don’t like nuts? No problem, leave them out. Bacon adds a delicious flavor and texture to your dip. Reserve some of those for later, as well. Same with the green onions. Chef Jill uses just the greens of the green onion, but feel free to use the white of the onion for a stronger onion flavor. Finally, the seasoned salt and cinnamon are added for a warmth and depth of flavor.

Stir all ingredients together until fully incorporated. Add the reserved pecans, bacon and onions to the top for garnish. Serve with pretzels, chips, apples, etc.  #YUM

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Bacon Pumpkin Dip

1 (8 ounce) brick cream cheese, softened
1/2 cup cheddar cheese, shredded
1/2 cup pumpkin puree
1/4 cup toasted pecans, chopped
4-6 slices of bacon, cooked until crispy and crumbled, plus more for garnish
3 green onions, thinly sliced, plus more for garnish
1/2 teaspoon seasoned salt
1/4 teaspoon ground cinnamon

Using a wooden spoon or an electric mixer, stir the cream cheese, cheddar cheese, pumpkin puree, pecans, bacon, onions, salt and cinnamon together until combined. Serve garnished with extra bacon and green onions if desired, or cover and refrigerate until use. Makes about 2 cups


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