Pumpkin Chili Cheese Dip
Cheesy with a hint of spice, this Pumpkin Chili Cheese Dip is a fantastic appetizer for fall gatherings and football watching!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- ½ a medium onion chopped
- ½ pound turkey meat or preferred meat substitute
- 2 tablespoons chili seasoning mix
- 1 14.5 ounce can petite diced tomatoes
- ½ cup canned pureed pumpkin
- 4 ounces cream cheese
- ½ cup shredded sharp cheddar cheese plus extra for garnish
Instructions
- In a large skillet over medium-high heat, heat olive oil. Add chopped onion and saute until softened, about 4-5 minutes.
- Add turkey meat or meat substitute to onion and break up with a wooden spoon (my favorite tool for this job is a potato masher!). Cook until no longer pink.
- Sprinkle chili seasoning over top and stir to coat all of mixture. Add diced tomatoes to meat and stir, scraping up any browned bits on the bottom of the skillet.
- Stir in pumpkin puree. Add cream cheese and shredded cheddar and stir until the cheeses have melted into the mixture.
- Serve in a hollowed out pumpkin with tortilla chips or your favorite dippers.
Notes
For a Vegetarian Version:
- Use a store-bought vegetarian meat substitute
- Sub two 10-ounce containers of sliced baby bella or white button mushrooms for ground turkey. Roughly chop the mushrooms and sauté them as you would the meat, allowing any excess liquid to cook out before adding the remaining ingredients.
- Try a hearty grain like farro or use beans instead of meat.