Thursday’s Side Dish: Pumpkin Dip

Digging into a tasty aspect of the season

We spotted this spicy dip on a recent trip to Wegmans. It’s available in the prepared foods bar. The store was gracious enough to also provide a recipe. The dip has a nice sweet and tangy flavor. It also has a tropical taste element with the addition of coconut milk. The Mixed Stew added minced cilantro for additional zing. Here is the recipe:

What you will need:

food processor
1 (29 oz) canned pumpkin
1 cup coconut milk
1/2 cup maple syrup
¼ cup white onion, minced
1 garlic clove, minced
¼ cup balsamic vinegar
1 teaspoon salt
1 teaspoon ground white pepper

Optional ingredients:

¼ cup cilantro, diced
¼ teaspoon cumin

Directions:
Combine all ingredients in food processor. Pulse everything until onion and garlic pieces are pulverized and pureed. There should be an even consistency to the dip. Chill dip in the fridge for at least 3 hours. Serve cold with pita chips, butter crackers, or fresh veggies.