Description
A creamy and flavorful dip made with roasted pumpkin and fresh sage, perfect for fall gatherings.
Ingredients
Scale
- 2 cups roasted pumpkin
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin in half, remove seeds, and roast for 30-40 minutes until tender.
- Allow the pumpkin to cool, then scoop out the flesh.
- In a mixing bowl, combine the roasted pumpkin, cream cheese, sour cream, sage, garlic powder, salt, and pepper.
- Blend until smooth and creamy.
- Drizzle with olive oil and mix well.
- Serve with crackers or vegetable sticks.
Notes
- For a vegan version, substitute cream cheese and sour cream with plant-based alternatives.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Garnish with additional sage leaves for presentation.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg