Celebrate Fall with a delicious, warm, and gooey pumpkin goat cheese skillet dip. Decadent, Earthy, and filled with aromatic thyme, rosemary, and sage.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
The first day of fall has officially passed and now all the stores are flooded with pumpkin flavored everything, including pumpkin spice notebook paper. Just kidding.
I wrote that to see if you were ACTUALLY reading this post. But speaking of pumpkin, I want to share with you a savory pumpkin dip that is perfect for Halloween, Thanksgiving, Tailgating, and even all those holidays in December.
When I think about pumpkin, I think pie. Also, spiced lattes but that is a whole other thing.
Pumpkin, as far as I am concerned, is usually placed in the sweet category or desserts. Really the pumpkin spice is driving the pumpkin to that side but I am determined to bring it back to the dark side.
The savory side!
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INGREDIENTS FOR PUMPKIN DIP WITH CREAM CHEESE
- pumpkin purée
- goat cheese
- roasted garlic
- mozzarella cheese
- fresh thyme
- fresh rosemary
- fresh sage
HOW TO MAKE SAVORY PUMPKIN DIP
FIRST: In a medium-sized bowl, combine pumpkin, goat cheese, 1/2 cup mozzarella cheese, roasted garlic, and fresh herbs. Spoon into your skillet and spread into an even layer.
SECOND: Sprinkle remaining shredded cheese evenly over the dip. Sprinkle with herbs for garnish.
THIRD: Bake at 372F for 25 minutes or until the cheese is brown and the dip is bubbly. Remove from the oven/grill and serve warm with baked pita chips. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PLAIN PUMPKIN?
Technically you can, but I think the pumpkin pie spices might conflict with the fresh herbs and the goat cheese.
CAN I MAKE MY OWN PUMPKIN PUREE?
You can! If you have that patience, go for it! I have a recipe link below for pumpkin purée for your convenience.
CAN I MAKE THIS IN A BAKING DISH OR CASSEROLE DISH?
Yes! If you do that you can just cover any leftovers you might have to another day.
CAN I SUBSTITUTE CREAM CHEESE FOR THE GOAT CHEESE?
Yes you can. I would opt for a cream cheese made with Greek yogurt as the goat cheese has a tang to it and that is replicated with the Greek yogurt.
TAPAS TIPS & TRICKS
- Prep ahead of time and store in the fridge for up to 3 days before baking.
- You can buy all these ingredients already made, including the roasted garlic.
- I make my own roasted garlic usually, but I am also known to pick some up from the deli in my grocery store at the olive bar. Do what works for you and your time schedule! I am all about easy and fuss-free.
- Serve with baked whole wheat pita chips!
Looking for a skillet dip to take to a party you’ve been invited to? Check out all my skillet dip recipes to fit your special occasion!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE EASY APPETIZERS
- Fluffy Pumpkin Dip
- Chocolate Pumpkin Wontons
- Marinated Goat Cheese Balls
- Greek Dipping Oil
- Fall Desserts
- Fresh Pumpkin Purée
- Pumpkin Curry Soup
- Pumpkin Pasta with Italian Sausage
PUMPKIN GOAT CHEESE SKILLET DIP
Pumpkin Goat Cheese Skillet Dip
- 15 oz pumpkin purée
- 10.5 oz goat cheese
- 7 cloves roasted garlic
- 1 1/4 cup shredded mozzarella cheese (divided 1/2 + 3/4)
- 2 teaspoons fresh thyme (chopped)
- 2 teaspoons fresh rosemary (chopped)
- 1 tablespoon fresh sage (chopped)
Baked Pita Chips
- 3 whole wheat pita (cut in wedges)
- 1 tablespoon olive oil
Prepare the pumpkin dip
- In a medium-sized bowl, combine pumpkin, goat cheese, 1/2 cup mozzarella cheese, roasted garlic, and fresh herbs.
- Spoon into your skillet and spread into an even layer.
- Sprinkle remaining shredded cheese evenly over the dip.
- Sprinkle with herbs for garnish.
- Cover and refrigerate until ready to bake.
Prepare the baked pita chips
- Preheat oven to 375F.
- Cut the pita into wedges.
- Spread out on a baking sheet.
- Brush with olive oil.
- Bake for 5 minutes or until crispy.
- Remove from the oven and cool.
- Store in an air-tight container for up to 4 days or until ready to eat.
Bake the pumpkin goat cheese skillet dip
- Remove the dip from the refrigerator for 5 minutes before baking to knock the chill off the dip and let it bake evenly.
- Bake at 372F for 25 minutes or until the cheese is brown and the dip is bubbly.
- Remove from the oven/grill and serve warm with baked pita chips.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 397mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 13g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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