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Pumpkin Spinach Artichoke Dip

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Pumpkin Spinach Artichoke Dip
Pumpkin Spinach Artichoke Dip
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Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish I promise I’ll chill out on the pumpkin recipes. But you know how you open a can of pumpkin puree and the recipe calls for one cup and then you have half a can left? Not talking about my recipes…oh wait. Anyway, want to use up that leftover puree? I got you covered: pumpkin spinach artichoke dip! Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish Look how festive! It’s perfect for your Thanksgiving table. Or any time let’s be honest. Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish

How to Make Pumpkin Spinach Artichoke Dip

Literally, mix up all the ingredients in a bowl until combined and pour it into an oven-safe baking dish. I used a Le Creuset au gratin dish! A cast iron skillet also works well. Top it with some extra cheese and spices and then bake for 20 minutes, until bubbling and golden. That’s it! Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish Oh but remember to garnish with some pomegranate arils and fresh herbs for even more autumn flair. Serve with your favorite crackers or toasted baguette slices for extra yum! Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish PS. Is pumpkin not your thing? No worries! Check out my lemon spinach artichoke dip recipe. Very similar, minus the fall flavors. Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish Scroll down for the recipe! Pumpkin Artichoke Spinach Dip with pomegranate arils in blue le creuset au gratin dish

Pumpkin Spinach Artichoke Dip

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serve 3-4 1x
Description
Jazz up this classic appetizer with an Autumn twist. Pumpkin puree, lemon zest, fresh herbs, and a sprinkling of feta cheese make this dip stand out from any other appetizer on your Thanksgiving table!

Ingredients

  • 12 ounces marinated artichoke hearts, drained and roughly chopped
  • 1 cup frozen spinach, thawed, and liquid squeezed out
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh sage, roughly chopped
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • 1 teaspoon fresh rosemary, roughly chopped
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 8 ounces of cream cheese
  • 1 cup parmesan cheese, grated
  • 4 ounces feta cheese, crumbled
  • Sliced lemons, pomegranate arils, and ground black pepper for garnish

Instructions

  • Preheat oven to 350˚F. Grease an 8X8 baking dish or small, oven-safe pan.
  • In a large mixing bowl or stand mixer, stir together all ingredients except for ¼ cup of the parmesan cheese, half of the feta cheese, and half of the paprika. Mix until thoroughly combined.
  • Add the mixture to the prepared baking dish and smooth the top. Sprinkle with remaining feta cheese, parmesan cheese, and paprika.
  • Bake for 20-25 minutes until warmed through and the cheese is bubbling.
  • Remove from oven and garnish with lemon slices, pomegranate arils, any remaining fresh herbs, and ground black pepper. Serve immediately with toasted baguette slices or your favorite dipping crackers!

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