Savory Sweet Pumpkin Dip with Pita Crisps

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Why I Love This Recipe

This super simple recipe began as a soup, but by leaving out a few ingredients, the thicker, chunkier version makes an awesome appetizer. Serve it with pita crisps for a perfect (and healthy!) snack or a quick holiday appetizer. Or if you want to go really crazy, do it up in a painter's palette like the photo shown! Check out my blog for step by step instructions: [url][/url]

Ingredients You'll Need

1 small can (15 oz.) of Libby's pureed pumpkin
1 large golden delicious apple, diced small
1 medium onion, diced small
1 tsp. nutmeg
1 tsp. cinnamon
2 cloves garlic, chopped
1 Tbls. butter
1/4 cup chicken broth
1 package whole wheat pita bread
Olive oil
Salt and pepper


Slice pita into triangles and lay on a cookie sheet.

Brush very lightly with olive oil, sprinkle with a little coarse salt.

Place pita under the broiler for 2-3 minutes, turn and broil another 2-3 minutes.

Pita burns quickly; you just want them to be crisp and lightly browned.

If not serving immediately, cool and store in an air tight container.

In a sauce pan, melt butter.

Over medium-high heat, cook onion until translucent.

Add apple and cook until just softened.

Add nutmeg, cinnamon, garlic, and salt and pepper to taste.

Add pumpkin and cook for 2-3 minutes, stirring to avoid burning.

Add half of the chicken broth and cook 2-3 minutes.

If dip is very thick, you may need to add the rest of the broth and cook another few minutes. Serve warm with pita crisps.

* If you'd like to try this recipe as a soup, double all ingredients, but increase chicken broth to 4 cups.

Cook as instructed above, then add 1/2 cup cream (or try fat free half and half!).

For a smooth soup, use your immersion blender, or use a regular blender, a small batch at a time.

Serve hot, and top with crushed pecans.

Questions, Comments & Reviews

I can't believe I never saw this recipe until now.. how cute! What a great idea. :)

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