Cheesy Baked Pumpkin Dip

If you can’t find mascarpone, substitute cream cheese. Just be sure to soften it before adding it to the dip.

Makes 12 servings

Total time: 30 minutes + baking

COOK:

2 2

STIR IN:

1 1/4

OFF HEAT, STIR IN:

8 11/ 2 2

2 strips thick-sliced bacon, chopped tsp. minced fresh garlic can pumpkin purée (15 oz.) tsp. freshly grated nutmeg oz. mascarpone cheese cups shredded Gruyère tsp. minced fresh sage tsp. fresh lemon juice Salt and black pepper to taste

Crostini

Coat a 1 qt. baking dish with butter.

Cook bacon in a saucepan until crisp; transfer to a papertowel-lined plate. Sweat garlic in 1 Tbsp. drippings over medium heat until softened, 1 minute. Increase heat to medium-high.

Stir in pumpkin and nutmeg. Cook pumpkin, stirring frequently, until it dries out significantly and begins to stick to the pan, 10 minutes.

Off heat, stir in mascarpone until combined, then stir in Gruyère, sage, and lemon juice; season with salt and pepper. Transfer dip to prepared dish, cool to room temperature, then cover with foil, and chill overnight. Wrap bacon and chill overnight.

Preheat oven to 400°.

Bake dip, covered, until bubbly around the edges and hot throughout, 45 minutes. Mince bacon, then sprinkle over dip. Serve dip with crostini.

Per serving: 171 cal; 15g total fat (8g sat); 45mg chol; 97mg sodium; 3g carb; 1g fiber; 7g protein

So you don’t have a watery dip and to give it deep flavor, cook the canned pumpkin until it dries out.

Grating your own nutmeg on a Microplane ensures the freshest and boldest flavor.