There are so many things about this dip that are delicious on their own.
In fact, a goat cheese package may have been licked in the making of this and a caramelized onion or ten two might have been taken straight from the pan.
How something can go from making you cry in it’s raw form to tasting like sweet candy when cooked is beyond me, but I’m not complaining.
I don’t advise making this ahead of time though because it will sit there in the fridge torturously tempting your willpower. Should you find yourself in this case though, dough balls make an excellent distraction.
It’s tangy, sweet and savory all at once and perfect for the upcoming holidays and parties.
In fact, I brought it to a get together at our friends’ house last night to be enjoyed by the adults with Pumpkin Shock Tops in hand and the background noise of 4 month old twins, an 8 month old, a 2 year old and an almost 4 year old playing, screaming, laughing, running and crying. Exhausting and adorable all at once.
I think I’m just fine sticking to the dips for now though. You won’t be finding any buns coming out of this kitchen’s oven anytime soon.
Pumpkin Goat Cheese Dip
with Caramelized Onions
Yield: about 2 cups
- 1/2 onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon fresh rosemary, minced
- 3 oz. goat cheese
- 3 tablespoons cream cheese
- 1/2 cup plain greek yogurt (I used 0%)
- 1/4 cup pumpkin puree
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon sugar
In a small sauté pan over medium heat cook onions with rosemary and olive oil until caramelized, about 20 minutes. While onions are cooking, combine remaining ingredients in a stand mixer (or mix by hand in a medium bowl) and mix until fully combined. Once onions are caramelized, add most of them to the mixer and mix until incorporated. Use remaining onions as a topping.
What’s your favorite party dip?