Roast Pumpkin, Garlic & Cream Cheese Dip
with Rosemary-Pine Nut Brown Butter & Sourdough | Serves 2
- Gluten
- Soy
- Wheat
- Pine nut
- Milk
- Eggs
- Milk
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pistachio
- Soy
- Walnut
Elevate this vibrant, creamy pumpkin dip with the addition of a nutty and herby brown butter. Scoop up all the deliciousness on some mouthwatering sourdough slices.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1
Garlic
1
Sliced Sourdough
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame.)
1 packet
Rosemary
1 sachet
Chilli Flakes
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
1 packet
Cream Cheese
(Contains: Milk;)
1
Lemon
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Crush unpeeled garlic cloves.
• Place pumpkin and garlic on a lined oven tray.
• Drizzle with olive oil and toss to coat.
• Roast until tender, 15-20 minutes. Allow to cool slightly.
• Meanwhile, pick rosemary leaves.
• In a large frying pan, heat the butter over medium-high heat. Add rosemary, pine
nuts and chilli flakes to the pan and cook until beginning to brown, 2-3 minutes.
• Transfer to a small bowl, then season with salt and pepper.
• Halve lemon. When pumpkin is cooled, squeeze roasted garlic from its skin.
Transfer pumpkin, garlic, cream cheese and the salt to food processor with a good squeeze of lemon juice.
• Blitz until a smooth consistency. Season with pepper.
TIP: If you do not have a food processor, mash ingredients with a fork until combined.
• Toast or grill sourdough slices to your liking, then slice into wedges.
• Transfer dip to a serving bowl. Spoon over rosemary brown butter. Serve with sourdough. Enjoy!
