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.

Sarah Doyle Lacamoire
Recipe by Cooking Light November 2003


Recipe Summary

3 1/2 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

57 calories; calories from fat 36%; fat 2.3g; saturated fat 1.6g; mono fat 0.5g; poly fat 0.1g; protein 3.9g; carbohydrates 5.5g; fiber 1g; cholesterol 7mg; iron 0.7mg; sodium 306mg; calcium 81mg.