Warm Pumpkin Cheese Dip – a delicious recipe with yogurt, butter, thyme, salt, goat cheese, milk. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 375u00b0.
2
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.
3
Melt butter in a skillet over medium-high heat. Add leek; saute 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375u00b0 for 25 minutes or until dip is bubbly and lightly browned. Serve warm.
256
kcal
Calories
18
g
Fat
6
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups plain low-fat yogurt, 1/2 teaspoon butter, 1 cup thinly sliced leek, 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme, and more.
Yes, Warm Pumpkin Cheese Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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