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.
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
How to Make It
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.