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

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375º.

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  • 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.
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