Warm Pumpkin Cheese Dip

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The unusual combination of goat cheese and pumpkin was a surprise hit in our Test Kitchens. Serve the dip with crisp breadsticks, bagel chips, or toasted French or sourdough baguette slices.
3 1/2 cups (serving size: 1/4 cup)


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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
1 teaspoon salt
3/4 cup (3 ounces) goat cheese
1/3 cup evaporated fat-free milk
1 (15-ounce) can pumpkin
3 large egg whites


Preheat oven to 375º.

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.

Melt butter in a skillet over medium-high heat. Add leek; sauté 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 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.

Created date

November 2003

Nutritional Information

Calories 57
Caloriesfromfat 36 %
Fat 2.3 g
Satfat 1.6 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.9 g
Carbohydrate 5.5 g
Fiber 1 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 306 mg
Calcium 81 mg