How about using your pumpkin in a different way? Today I’ll be showing how to used it as a party bowl for dip.
The bowl is easy to make. Just scoop out the pumpkin and seeds. Then make a dip and then serve the dip right in the pumpkin shell.
A pumpkin that has been harvested at the right time will taste the freshest and make the best bowl.
Use an ice cream scoop or big spoon to clean out the pumpkin. A hand mixer will make the process very easy if you have one.
Once you have the pumpkin cleaned out, make your dip. Place the dip back into the hollowed out pumpkin and bake in the oven for 40-60 minutes at 350º.
Serve with crackers, chips or a selection of vegetables.
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.
Today we’ll be making a Mexican style dip using these ingredients
- cream cheese
- canned pumpkin or home made pumpkin puree
- taco seasoning
- cooked beef
- green pepper
- sweet red pepper
Making the dip
Beat the cream cheese, pumpkin puree, taco seasoning and minced garlic until smooth. Stir in the beef, peppers and mushrooms.
Once it is all mixed, cover the bowl and place until you have your pumpkin cleaned out. Be sure to save the top of the cut off pumpkin.
When your pumpkin is ready, put the dip into the cavity of the cleaned pumpkin and put the pumpkin into a baking dish surrounded by an inch of water. Cover and back for about an hour, until the dip is piping hot and starts to bubble along 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. The recipe makes about 3 cups.
Use your Pumpkin shell as a Dip holder.
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 as well.
If you like your dip very spicy, you could add some diced chili peppers to the dip mixture.
For something really different, try serving this soup in a knucklehead pumpkin shell. What a show-stopper!
- In a bowl, beat the cream cheese, pumpkin puree, taco seasoning and minced garlic until smooth. Stir in the beef, peppers and mushrooms. Cover and
- refrigerate until serving.
- Clean out a pumpkin. Save the top of the cut off pumpkin. Place the dip in the cleaned pumpkin and put it into a baking
- dish with 1 inch of water. Lightly cover the pumpkin
- with aluminum foil.
- Place the pumpkin and baking dish
- in the oven and bake for about one hour 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.
- Yields about 3 cups.