Recipe courtesy of Camille Styles
Savory Pumpkin Dip with Cranberry Reduction
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 381
- Total: 30 min (includes cooling time)
- Active: 20 min
Ingredients
Reduction:
1 cup 100 percent pure cranberry juice
2 sprigs fresh sage
2 bay leaves
2 tablespoons honey
Kosher salt
Dip:
One 15.5-ounce can cannellini beans, rinsed and drained
3/4 cup pumpkin puree
1 teaspoon orange zest plus the juice of 1 medium orange
1 teaspoon pumpkin pie spice, plus additional for sprinkling
Pinch of cayenne pepper
Kosher salt
3 tablespoons extra-virgin olive oil
Toasted pepitas, for sprinkling
Fresh parsley leaves, for sprinkling
Crunchmaster® Multi-Grain Sea Salt Crackers or Crunchmaster® Multi-Seed Original Crackers, for serving
Directions
- For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves.
- For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste.
- Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt.
- Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with Crunchmaster Crackers on the side for dipping.