This ooey gooey dip is all treats – no tricks. The perfect addition to your spooky season gatherings, and sure to be the star of any charcuterie spread.
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Cheesy Salted Pistachio and Pumpkin Dip
Prep Time: 10 minutes
Total Time: 40 minutes
Serves
6 to 8
6 to 8
- 6 strips bacon, chopped
- 1 cup diced onion
- 1 tbsp minced garlic
- 1 tbsp chopped fresh thyme
- 1 jar SAUZ Salted Pistachio Alfredo
- 1 cup pure pumpkin puree
- 1 pkg softened cream cheese
- 1 ½ cups shredded aged cheddar cheese, divided
- ¼ cup finely diced chives, divided
- 2 tsp Dijon mustard
- 2 tbsp chopped toasted pistachios
- Flaky salt, for finishing
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Prep Time: 10 minutes
Total Time: 40 minutes
Instructions:
- Preheat oven to 450°F. Heat large skillet over medium heat. Add bacon and cook, stirring occasionally, for 3 to 5 minutes, or until starting to soften and brown.
- Add onion, garlic and thyme and cook for an additional 5 to 7 minutes or until onion is tender, and bacon is crispy. Remove from heat, and let cool completely.
- Meanwhile, combine sauce with pumpkin puree, cream cheese, 1 cup cheddar cheese, 3 tbsp chives, Dijon mustard and cooled bacon mixture.
- Transfer to a 4 cup baking dish and sprinkle with remaining cheese and chopped pistachios.
- Bake for 18 to 20 minutes, or until sides are bubbly and cheese is gooey and melted.
- Cool slightly then sprinkle with remaining chives and flaky salt. Serve with veggies and crackers for dipping.
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Buon Appetito!
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