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Pumpkin-Hard Cider Cheese Dip

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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4 slices thick-cut bacon, chopped

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 clove garlic, minced

1 12-ounce bottle hard cider

1/2 cup pure pumpkin puree

1 teaspoon dijon mustard

1 teaspoon Worcestershire sauce

Kosher salt

1/4 teaspoon pumpkin pie spice

Pinch of cayenne pepper

4 ounces cream cheese, cut into pieces

3 cups shredded cheddar cheese (about 12 ounces)

Chopped fresh chives, for topping


  1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes. Whisk in the cider, pumpkin puree, mustard, Worcestershire sauce, 1/2 teaspoon salt, the pie spice and cayenne until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes.
  3. Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes. Transfer the dip to a bowl; top with the bacon and chives.
  4. Serve with sliced apples or raisin-nut bread.