Baked Pumpkin Dip with Goat Cheese

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

10 ounces goat cheese

2 ounces cream cheese

¼ cup pumpkin purée (not pumpkin pie filling)

1 teaspoon pumpkin spice blend

1 tablespoon honey, plus more for drizzling

1 small-to-medium garlic clove, sliced into several pieces

¼ teaspoon fine salt

10 twists of freshly ground black pepper

⅛ teaspoon red pepper flakes, to taste (optional)

For serving: Crusty sourdough or crostini or toasted pita wedges

步驟

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven.

In a food processor, combine the goat cheese, cream cheese, pumpkin purée, honey, garlic, salt, pepper, and red pepper flakes (if using).

Process until the mixture comes together completely and is lightly whipped, about 2 minutes, pausing to scrape down the sides and base as necessary. The mixture will ball up in the food processor and eventually smooth itself out. If in doubt, process a little longer.

Taste and adjust as necessary—add another pinch of red pepper flakes for more heat, or another teaspoon or two of honey if you’d like it sweeter (we will drizzle it with more honey next, so the finished dip will be a little sweeter than you’re tasting now).

Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. Spread it evenly across the base of the dish, leaving some texture on top. Drizzle it with 1 teaspoon of additional honey.

Bake the dip on the upper rack for 13 to 15 minutes, until the top is turning lightly golden in places and bubbling and puffed around the edges. Drizzle it with another teaspoon or two of honey, and let it cool for about 5 minutes (it’s hot). Serve with your desired accompaniments.

營養

• 每份大小: 1/6th of dip (no accompa
• 卡路里: 178
• 總脂肪: 13.3 g
• 飽和脂肪: 8.8 g
• 反式脂肪: 0 g
• 膽固醇: 31.3 mg
• 鈉: 344.8 mg
• 總碳水化合物: 5.6 g
• 膳食纖維: 0.4 g
• 總糖: 4.5 g
• 蛋白質: 9.5 g