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Mediterranean Pumpkin, Tomato and Goat Cheese Dip

Updated on September 23, 2012

Bring a mediterranean flair to your dinner table

There is more to pumpkin than just pumpkin pie. This quick and easy dip recipe will not only delight pumpkin lovers. Use it as a healthy bread spread, a dip with raw vegetables or serve it with baked potato or pasta. This dip can easily be stored in the fridge for 2-3 days and is a clear winner on any potluck buffet. If you don't have a food chopper or blender, just chop the garlic, tomatoes, olives & herbs very finely.

100 grams soft goat cheese (if you don’t like goat cheese, substitute with cottage cheese or cream cheese)

2 tbsp. cream or milk

150 grams pumpkin puree

4 tbsp. olive oil

2 garlic cloves, peeled

100 grams sun dried tomatoes (if they feel very dry, soften in warm water for 30 minutes)

80 g stuffed olives

4 tbsp. mixed fresh herbs (e.g. parsley, chives, thyme, rosmary, basil, oregano or anything else you like)

1/4 tsp. freshly ground pepper

1/4 tsp. sea salt (optional, not necessary if you use goat cheese)

  • Soften goat cheese with a fork and blend with cream and pumpkin puree
  • Toss garlic, dried tomatoes, olives, olive oil and mixed herbs in a food chopper or blender and blend well until it forms a paste
  • Fold paste into goat cheese/pumpkin puree mix until well blended
  • Season with freshly ground pepper and salt


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    • Trish303 profile image

      Brenda 5 years ago from Springfield, MO

      This look grate. I'm going to try it as a mix in with pumpkin pasta I make instead of a dip. I bet it will be amazing. Thanks for recipe and the idea.

    • novascotiamiss profile image

      novascotiamiss 5 years ago from Nova Scotia, Canada

      Deborah, I can assure you that it also tastes great and it's so easy to make.

    • Deborah Brooks profile image

      Deborah Brooks Langford 5 years ago from Brownsville,TX

      This looks great. I am book marking it for future use.

      voted up