Non-stick cooking spray
1 can cannelini beans, drained and rinsed
1½ cups pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)
1 clove garlic, minced
Salt and pepper, to taste
6 ounces Cabot Pepper Jack, shredded (about 1½ cups)
Sundried tomatoes, roma tomatoes and/or green onions, for garnish
Tortilla chips, carrot sticks and celery sticks, for dipping
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PREHEAT oven to 350°F. Spray six ramekins with non-stick cooking spray.
COMBINE cannelini beans, pumpkin, garlic, salt and pepper in food processor and puree until smooth.
DIVIDE mixture between the six ramekins. Sprinkle the cheese on top of the bean and pumpkin mixture and stir to incorporate the cheese throughout. Sprinkle top with diced sundried tomatoes, if using.
BAKE for 15 minutes or until bubbling and heated throughout. Garnish with tomatoes and/or green onion, if using. Serve with chips and veggies to dip.
Recipe and photo courtesy of Grass Roots Nutrition.
I just happened to have a can of pumpkin, cannelini beans and the Cabot Pepper Jack cheese on hand. It was delicious. I did not have the garnish ingredients though. Still is was excellent. My guests raved about this. Will definitely make it again.
Pepper Jack cheese is a staple in our fridge and this dip was a huge hit at our friends Anniversary Party, highly recommend!