Description
A warm, savory spinach dip served in a hollowed-out pumpkin-shaped bread bowl, perfect for dipping with fresh vegetables and bread cubes.
Ingredients
Scale
- 1 small sugar pumpkin ((about 3–4 lbs))
- 8 oz cream cheese ((softened))
- 1 cup frozen chopped spinach ((thawed and thoroughly squeezed dry))
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- sliced carrots
- sliced cucumbers
- bread cubes
Instructions
- Preheat oven to 375°F. Cut lid off pumpkin, remove seeds/pulp, and roast shell for 25-30 mins until tender.
- Cool pumpkin slightly. Mix cream cheese, mayo, spices, dried spinach, and cheeses until smooth.
- Fill pumpkin shell with mixture and return to oven for 20-25 mins until bubbly and golden.
- Let rest for 5-10 minutes before serving.
- Serve with carrot sticks, cucumber slices, and bread cubes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
- Cholesterol: 40
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze. Reheat in oven at 350°F. Ensure spinach is very dry to prevent watery dip.