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fall appetizer dip in white bowl on cutting board

Pumpkin White Bean Dip with Herbs

This creamy fall inspired dip is low fat and is bursting with flavors of pumpkin and fresh herbs. This dip is perfect for your holiday table

Course Appetizer
Cuisine American
Keyword pumpkin dip
Prep Time 10 minutes
Cook Time 8 minutes
Servings 10
Author Joseph Sciascia

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup shallots, chopped
  • 2 tsp garlic, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp rosemary removed from stems and minced
  • 1/2 tsp fresh thyme, minced
  • 1 tbsp fresh sage, chopped
  • 15 oz can pumpkin puree
  • 2 - 15 oz cans white beans, like cannellini, rinsed and drained
  • 2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 tsp chives, chopped for garnish (optional)
  • 1/2 tsp paprika for garnish (optional)

Instructions

  1. Heat the olive oil in a small saucepan over medium heat and add the shallots, garlic, salt, pepper, rosemary, thyme and sage and sauté for 5 to 8 minutes, stirring occasionally until golden and onions are translucent

  2. While shallot mixer is cooking add the pumpkin, white beans, chili powder and cayenne in a food processor and add the shallot mixture and blend until smooth. Stopping midway to scrape sides and blend again. Taste and adjust salt and pepper

  3. Pour into a covered container and chill for at least two hours before serving and when serving, let it come room temperature. This dip can be made one day before serving.

  4. When serving, pour into a dip bowl and garnish with cut chives and paprika if you wish. Serve with potato chips, vegetable chips, pita, crackers and/or fresh veggies...the sky is the limit here