Recipes - Pickles & Dips

Blue cheese & pumpkin dip (GF)

I got a little carried away after posting my last dip recipe – for sweet potato hummus. With sweet potatoes on special and a jar of tahini to be used I made a batch every few days. But, for December I wanted a new dip, one with a little Christmas magic. It was intended for my neighbours at a festive drinks and nibbles gathering – so it had to be more indulgent than hummus.

Blue cheese & Pumpkin Dip (GF)This recipe comes with lots of inspiration from Alicia at Kitchen Konfidential. I saw her version back in October and earmarked it for December – Christmas being a time of year when more cheese than usual is always justifiable.

Alicia’s recipe called for butternut squash but I used pumpkin instead, and it’s just as good. The great thing about this recipe isn’t just the minimal no-fuss ingredients, or the quick preparation time, it’s also the fact that this dip can be made days ahead and stored in the fridge. It’s been a week since my first batch and I’ve used this on its own as a dip, on a white base pizza, and even as part of a frittata topping.

Blue cheese & Pumpkin DipBlue cheese & pumpkin dip (gluten free)

Here’s my take on Alicia’s lovely recipe – feel free to use butternut squash in place of the pumpkin:


  • 700g-800g pumpkin (Jap or Kent works well) – peeled and diced into small cubes
  • 300g blue cheese
  • Grated nutmeg
  • 1 heaped tsp each of dried oregano & basil
  • Olive oil
  • Salt & pepper

You could use pumpkin purée to make this dip even quicker to prepare (here in Australia it’s not a pantry staple). And of course, as Alicia pointed out, add slightly more or less blue cheese depending on how strong (and slightly sinful) you’re looking for it to be.

Blue cheese & Pumpkin DipMethod

  1. Pre-heat the oven to 180C and add the diced pumpkin to a roasting tray – cook for 20 minutes or until it’s soft enough to pierce easily with a knife. Remove the pumpkin from the oven and allow to cool.
  2. Crumble the blue cheese. Add 3/4 of it to a blender along with the cooled pumpkin.
  3. Grate in a little nutmeg, add the dried herbs and season with salt and pepper. Blitz the mixture into a purée using the blender.
  4. Drizzle over then stir through a tablespoon or so of olive oil.
  5. Stir through the remaining 1/4 of crumbled blue cheese and transfer to a sterilised jar.

Serve at room temperature or re-heat in the oven and enjoy warm.

Blue cheese & Pumpkin Dip

Blue cheese & Pumpkin DipI’d love to hear your top pick for easy festive dip recipes……

By Laura (Feast Wisely)

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24 thoughts on “Blue cheese & pumpkin dip (GF)

      • Hi Laura- both ended up being a hit for Christmas Eve dinner! The salmon cakes actually went “missing” as someone decided to take the whole lot home with them. So that’s definitely a keeper! The dip was fantastic as well. I’m trying it as a pizza sauce the next time I make it. Thanks again for the awesome recipes!

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