This Mexican pumpkin dip recipe will be the hit of your fall gathering. It is easy to make and is served in a pumpkin bowl. The dip looks great on a party table and is both practical and decorative.
The bowl is easy to make. Just scoop out the pumpkin and seeds. Then make the dip and bake it in the pumpkin shell.
A pumpkin that has been harvested at the right time will taste freshest and make the best bowl. Keep reading to learn how to make this festive pumpkin dip.
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There is certainly no shortage of pumpkins this time of the year. We can carve them, paint them, or cook them to use in both savory and sweet recipes.
How about using your pumpkin in a different way? Today I’ll be showing how to use it as a party bowl for a dip.
Ingredients for the Mexican pumpkin dip recipe
To make this pumpkin taco dip recipe, you’ll need the following ingredients:
- 12 ounces of cream cheese, softened
- ¾ cup canned pumpkin (even better with homemade pumpkin purée)
- 2 tablespoons of taco seasoning
- 2 cloves of garlic, diced
- ⅓ cup chopped, cooked beef
- ⅓ cup chopped green pepper
- ⅓ cup chopped sweet red pepper
- >⅓ cup of diced mushrooms
- Fresh crackers or pita chips to serve
How to prepare the pumpkin
You’ll need to clean out your pumpkin to hold the dip.
- Use an ice cream scoop or a big spoon to clean out the pumpkin.
- You can save the seeds to toast to make roasted pumpkin seeds!
- A hand mixer can also be used, and it makes the process very easy.
- Use a knife to make a large circle around the top of the pumpkin.
- Shape the lid so that it fits nicely if you plan to serve the dip with a lid on the pumpkin.
What kind of dip works for this pumpkin bowl?
You can make any dip that likes to be heated before serving. Hot spinach and artichoke dip is also one that I have used in the past. Today we’ll be making a Mexican-style dip.
Making the pumpkin dip recipe
Once you have the pumpkin cleaned out, it’s time to make your dip.
- Preheat the oven to 350° F (180° C).
- In a large mixing bowl, beat the cream cheese, pumpkin purée, taco seasoning, and minced garlic until smooth.
- Mix in the beef, peppers, and mushrooms.
Baking the pumpkin in the oven
- Place the dip into the cleaned-out pumpkin.
- Put the pumpkin into an ovenproof baking dish.
- Add 1 inch of water to the baking dish.
- Cover the top of the pumpkin with aluminum foil.
- Bake in the preheated oven for 40-60 minutes.
The baking time depends on the size of your pumpkin. When it is done, the dip will be hot and begin to bubble around the edges of the pumpkin opening but the pumpkin will still hold its shape.
Don’t forget to cook the top of the pumpkin towards the end of the cooking time. It looks cute on top and also keeps it warm.
Serve with crackers or pita chips. The recipe yields about 3 cups of dip.
The filling is rich and delicious. It is quite savory and rich from the cream cheese and beef. The taco sauce and peppers give it a Mexican feel.
If you like your dip very spicy, you could add some diced chili peppers to the pumpkin dip mixture.
For something really different, try serving this soup in a knucklehead pumpkin shell. What a show-stopper that would be!
Share this idea for dip in a pumpkin bowl on X
If you enjoyed this dip recipe, why not share the idea with a friend? Here is a post to get you started:
🎃🧀 Say hello to the ultimate party dish — a hot & savory dip served in a pumpkin bowl! Perfect for fall get-togethers. 🧡🔥 👉Get this pumpkin dip recipe on The Gardening Cook. #FallRecipe #PumpkinSeason #PartyDip #ComfortFood Share on XPin this pumpkin dip recipe
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Admin note: This article for a festive hot dip in a pumpkin first appeared on the blog in November 2014. This post has been updated with new photos, a printable recipe card, and a slideshow video featuring fall recipes.
Pumpkin Dip in a Pumpkin Bowl
What a fun way to serve a hot dip at a party. This festive pumpkin dip is baked and served right in the pumpkin!
Ingredients
- 12 ounces of cream cheese, softened
- ¾ cup of canned pumpkin (or fresh pumpkin purée)
- 2 tablespoons of taco seasoning
- 2 cloves of garlic, diced
- ⅓ cup chopped, cooked beef
- ⅓ cup chopped green pepper
- ⅓ cup chopped sweet red pepper
- ⅓ cup of diced mushrooms
- Fresh crackers or pita chips to serve
Instructions
- In a bowl, beat the cream cheese, pumpkin purée, taco seasoning, and minced garlic until smooth.
- Stir in the beef, peppers, and mushrooms.
- Cover and refrigerate.
- Clean out a pumpkin.
- Save the top of the cut-off pumpkin.
- Remove the dip from the fridge and spoon it into the cleaned pumpkin.
- Place the pumpkin and dip into a baking dish.
- Add 1 inch of water.
- Lightly cover the pumpkin with aluminum foil.
- Place the baking dish in the oven.
- Bake for 40-60 minutes or until the dip is hot and beginning to bubble around the edges.
- If desired, place the lid of the cut-off pumpkin into the oven for the last 20 minutes just to soften it.
- Use it as a lid to your "dip bowl."
- Serve with crackers or pita chips.
Notes
- The baking time depends on the size of your pumpkin. Larger pumpkins take longer to bake.
- When done, the dip will be hot, and the pumpkin will still hold its shape.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 177Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 35mgSodium: 208mgCarbohydrates: 11gFiber: 4gSugar: 1gProtein: 10g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.