It’s officially pumpkin season! This recipe pairs everyone’s favorite gourd and cheesy dip in a super easy and delicious way! Serve it at your next fall gathering to impress all of your guests!
Cook Time
40 minutes
Total Time
1 hr
Yield
6 servings
Ingredients
4 tablespoons salted butter, divided
2 cloves garlic, minced
10 cups fresh spinach (400 g)
1 cup artichoke heart (105 g), chopped
1 cup shredded sharp white cheddar cheese (100 g)
1 cup fresh mozzarella cheese (200 g), torn
8 oz cream cheese (225 g)
1 cup sour cream (240 g)
15 oz pure pumpkin purée (425 g)
kosher salt, to taste
freshly ground black pepper, to taste
1 baguette, sliced, for serving
Nutrition Info
Calories 505
Fat 31g
Carbs 38g
Fiber 5g
Sugar 7g
Protein 19g
How to Make It
1. Step
Preheat the oven to 450°F (230°C).
2. Step
Melt the butter in a medium oven-safe pot over medium heat. Add the garlic and sauté for about 2 minutes, until the butter and garlic are golden brown. Add the spinach and sauté until completely wilted, about 3 minutes. Add the artichoke hearts and sauté for another minute, or until the moisture has reduced by half.
3. Step
Add the cheddar and mozzarella cheeses and stir until completely melted, about 2 minutes. Add the cream cheese and stir until melted and fully incorporated, about 1 minute.
4. Step
Add the sour cream and pumpkin purée and mix until smooth and creamy. Season with salt and pepper to taste.
5. Step
Transfer the dip to the oven and bake, uncovered, for 15–20 minutes, or until bubbling and golden brown.
6. Step
Serve immediately with sliced baguette for dipping.
