Note: This post for pumpkin goat cheese dip first appeared on November 10, 2011. The recipe has been updated slightly (to include a hot or cold option for serving – I’m partial to the warmed dip version!) and pictures retaken. Text below is mostly original (with a few updates). Hope you enjoy this great fall appetizer.
Pumpkin goat cheese dip with caramelized onions can be served warmed or cold, it’s a great addition to your party spread and perfect for the holidays. Try it with crackers, sliced fall/winter fruits or vegetables!
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 because it will sit there in the fridge torturously tempting your willpower.
Should you find yourself in this case though, butterfinger dough balls make an excellent distraction – this week’s dessert of choice.
It’s tangy, sweet and savory all at once and perfect for the upcoming holidays and all the parties that go along with this time of year.
Originally, I made this pumpkin goat cheese dip cold and it’s definitely great that way, no doubt about it.
I’d happily shovel crackers with the cold dip into my mouth and be quite content. In fact, that’s exactly what I do with this whipped goat cheese dip.
But, when I redid the pictures for this post, I thought back to this butternut squash goat cheese dip that I made last year and how delicious it was warmed through, especially this time of year in the colder weather.
That’s what gave me the idea to throw the pumpkin goat cheese dip in the oven for 10 minutes this time around and I’m absolutely in love with the results.
I mean, who doesn’t love a good hot dip right? This vegan spinach artichoke dip is the perfect example of that!
The recipe below includes both hot and cold options but if you have the time, I think those 10 extra minutes in the oven are well worth it!
Especially with a cool, crunchy apple as a dipper – love the contrast there!
If you have some pepitas on hand (which I always do because making pumpkin seed butter with them is something that happens almost weekly!), I love using them as a seasonally appropriate topping/garnish.
Love this pumpkin goat cheese dip recipe?
And don’t forget dessert! Whipped pumpkin ricotta dip is like a seasonal twist on cannoli filling and it’s a wonderful addition to the dessert spread for any party.
Pumpkin Goat Cheese Dip with Caramelized Onions
- 1 large yellow onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon butter
- 1 tablespoon fresh rosemary, minced (about 1 sprig)
- 3 ounces goat cheese
- 3 tablespoons low-fat cream cheese
- 1/2 cup plain 0% Greek yogurt
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup
- salt and pepper
Cold dip option:
- Place olive oil and butter in a small pan over medium-low heat. Add onions and rosemary and cook for about 20 minutes, stirring frequently until onions are golden brown and caramelized. If mixture starts to burn or pan dries out too much, add a bit of water, stir and continue cooking.
- While onions are cooking, combine remaining ingredients in a small bowl and mix with a handheld mixer until thoroughly combined. Taste for seasoning and adjust accordingly.
- Once onions are caramelized, add 3/4 of them to the bowl and mix again.
- Transfer dip to a serving bowl, top with remaining caramelized onions and any other garnishes (additional rosemary, pumpkin seeds, sunflower seeds, etc.) and serve with crackers or sliced fruit.
Hot dip option:
- Follow steps 1-3 above.
- Preheat oven to 400°F.
- Transfer dip to an oven safe baking dish and bake for 10 minutes until warmed through and the top of the dip starts to turn golden along edges.
- Remove from the oven, top with remaining caramelized onions, garnish as desired (pumpkin seeds, rosemary, sunflower seeds, etc.) and serve with crackers or sliced fruit.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.