Pumpkin Goat Cheese Skillet Dip
Celebrate Fall with a delicious, warm, and gooey, pumpkin goat cheese skillet dip. Decadent, earthy, and aromatic with fresh thyme, rosemary, and sage!
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Servings: 8 servings
Ingredients
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
Instructions
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.
- Enjoy!
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Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 241kcal | Carbohydrates: 20g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 397mg | Fiber: 4g | Sugar: 3g
