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.
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.
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.
- 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.
- Crumble the blue cheese. Add 3/4 of it to a blender along with the cooled pumpkin.
- Grate in a little nutmeg, add the dried herbs and season with salt and pepper. Blitz the mixture into a purée using the blender.
- Drizzle over then stir through a tablespoon or so of olive oil.
- 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.
By Laura (Feast Wisely)
You may also like:
- Beetroot pickle – with apple cider vinegar (sugar free)
- Kale pesto – with or without nuts
- Mango chutney/pickle – Indian style
- Parsnip hummus (GF)
- Ricotta – salted & whipped into a citrus dip
- Spicy plum sauce
- Spinach & feta cheese dip
- Sweet potato hummus (GF)