Savory Pumpkin Dip Appetizer Recipe

Looking for the perfect party dip that will please any guest? Pressed for time, but want to bring a delicious contribution to your next potluck? Need a new, creative idea to add to your next holiday celebration or special occasion? Then this savory pumpkin dip is the perfect appetizer recipe for you!

Check out the list of ingredients and step by step instructions below to get started on your next most talked about item on the table!

What’s great about this recipe

Pumpkin and non-pumpkin lovers alike will fall in love with this savory dip. I love pumpkin, but it’s hard to find good recipes that do not have a sweet flavor to them. I adapted this recipe to incorporate more savory spices, so that it would appeal to almost everyone – even those who do not like spicy foods.

This dip has a very mild flavor, incorporating the smoky flavors of chipotle and roasted garlic with the subtle sweet undertones of the pumpkin and salty cheeses.

While most people think of pumpkin dishes as perfect for fall occasions or the holidays, this recipe can be enjoyed all year long.

One of the best parts of the recipes is the garnish. It’s topped off with toasted pumpkin seeds!

Learn more about the health benefits of pumpkin seeds, below.

Let’s get this party recipe started!

Prep time: 10 - 15 minutes

Ready in: Best if chilled overnight

Yields: Serves as an appetizer for approximately 10 people

First, begin by roasting your head of garlic.

• This will give the dip a wonderfully warm, smoky, caramel flavor that will run throughout each bite.

• Wrap the head of garlic loosely in a piece of tin foil with some olive oil drizzled over the top.

• Place in the oven and bake at 400 degrees for approximately 50 minutes.

• Remove from oven and allow it to cool.

• Once cool, squeeze the entire head of garlic from back to front. The delicious roasted paste will ooze right out!

Next, combine your dairy and wet ingredients:

• To the roasted garlic paste, combine 1, 8 ounce block of cream cheese left to soften at room temperature.

• Then mix in 1, 16 ounce tub of sour cream and add 1 ¼ cups parmesan cheese.

• Next, dump in 1 can of pumpkin.

• Add 5 TBSP butter.

• Mix all the wet ingredients together well enough to remove big lumps.

Then, add your flavors and spices:

• To your garlic, pumpkin, cheese mixture, begin to add in all the good flavoring.

• Add 1 teaspoon paprika.

• Include a dash of salt and pepper to taste.

• Add 3 – 4 dashes of chipotle hot sauce to taste.

• Add the juice of 1 lemon.

• Now, mix everything together until well incorporated.

• The consistency should be thick enough to stick to crackers, but thinner than a thick cheese spread.

Finally, it’s time to garnish:

• Transfer your dip from you mixing bowl into a serving dish.

• To garnish, chop up a small bunch of chives or green onions.

• Sprinkle a small palm full of roasted pumpkin seeds over the top.

Now pass around and enjoy!

• I serve this dip on a large charger plate with the dip in the middle and small crostini toasts and breadsticks scattered around the perimeter.

Check out some tips below to make this recipe fool-proof!

• Make sure you give the cream cheese enough time to rest on the counter to reach room temperature before mixing it with the other ingredients. If you don’t, you will end up with a lumpy, rather than smooth dip.

• Use full fat sour cream, not low fat for maximum flavor. Dairy products usually aren’t the best place to cut fat and calories. Reduced fat dairy can drastically reduce the consistency of the dip.

• I used a tub of freshly grated parmesan cheese in this recipe, but you could substitute with the more economical version of grated parmesan cheese typically found in the green can.

• You can use a food processor to combine all ingredients rather than mixing by hand in order to get consistency extra smooth.

• You may substitute a few chipotle chilies in adobo sauce if you do not want to use chipotle hot sauce. Using the hot sauce will save you the trouble of having to blend up the chipotle peppers, especially if you are not using a food processor with this recipe.

• Depending on how juicy your lemon is, you may want to only use the juice of ½ the lemon so it does not overpower the dip.

• This dip only gets better as it sits in the fridge, so it’s a great recipe to prepare ahead of time and keep in the fridge overnight, especially if you are pressed for time.

This is such a delicious dish that’s easy to prepare and provides a great no-fuss option to transport from your home to your next occasion! You can easily double the size and make an even bigger batch, depending on how many people you need to serve.

This dip’s bold flavors are strong enough to satisfy but not overpowering or filling enough to ruin the meal to come. After all, isn’t that what we all look for in a great appetizer? I hope your guests are as thrilled with this dip as mine are!

Do you have a favorite pumpkin or dip recipe? Share your own in the comments!