Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Pumpkin Chili Cheese Dip

by Betsy Carter and Marissa Buie

Inspired by kingarthurflour.com

Ingredients

for 8 servings

  • 3 lb
    pumpkin (1.3 kg)
  • 2 tablespoons
    olive oil, divided
  • 1 pinch salt
  • ½ cup
    white onion, chopped (75 g)
  • 1 clove garlic, minced
  • ½ lb
    lean ground beef (225 g)
  • 1 cup
    kidney bean (170 g)
  • ½ cup
    canned diced tomato (100 g)
  • 2 tablespoons
    tomato paste
  • 1 teaspoon
    salt
  • ½ teaspoon
    ground black pepper
  • 2 teaspoons
    chilli powder
  • ½ teaspoon
    paprika
  • ½ teaspoon
    cinnamon
  • ½ teaspoon
    cumin
  • ½ cup
    water (120 mL)
  • 8 oz
    cream cheese (225 g)
  • 2 cups
    shredded monterey jack cheese, divided (200 g)
  • fresh chives, chopped, for garnish
  • chips, for serving
  • vegetable crudités, for serving

Advertisement

Preparation

  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
  3. Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
  4. Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
  5. While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
  6. Add the ground beef and cook until browned, 7-10 minutes.
  7. Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
  8. Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
  9. Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
  10. Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
  11. Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn’t burn.
  12. Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
  13. Top with chopped chives and serve with chips and crudités for dipping.
  14. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this