Baked Pumpkin Cheese Dip
Hot, cheesy dip baked and served in a pumpkin shell.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Recipe Created By: Kristen Winston Catering
Featured In:
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Recipe Created By: Kristen Winston Catering
Featured In:
Ingredients
- 1 4-pound pumpkin, washed and dried
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 4 slices white bread, toasted and crumbled
- 6 ounces Swiss cheese, shredded
- 2 ounces mozzarella, shredded
- 1 pint half-and-half
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon freshly ground nutmeg
Instructions
- Preheat oven to 350 degrees.
- Cut a 2-inch slice from top of pumpkin and reserve. Remove seeds and fibers.
- Blend oil and garlic, then rub mixture inside pumpkin and place in a large roasting pan. Alternate layers of toasted crumbs and cheeses inside pumpkin. Combine half-and-half, salt, pepper and nutmeg, then pour over layers.
- Replace pumpkin top and bake for 2 hours, gently stirring contents after 1 ½ hours.
- Serve with French bread or corn chips.
Tips & Notes
Give the dip ample time to cool before serving – the pumpkin will be hot after baking in the oven for 2 hours! Alternately, you can bake the dip in a square or round baking dish and serve in a pumpkin shell for a pretty presentation.
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One Comment
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This dip was a huge hit at my ladies group. A half batch filled one pie pumpkin. Absolutely delicious. Friends suggested that I add just a touch more garlic.