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Pumpkin Cream Cheese Dip

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Pumpkin Cream Cheese Dip

The perfect pumpkin cream cheese dip recipe with a picture and simple step-by-step instructions.

  • 300 g Cream cheese double cream setting
  • 2 tablespoon Yogurt
  • 100 g Hokkaido pumpkin meat
  • 2 tablespoon Pumpkin seeds
  • 1 Red peppers
  • 0,5 Clementine
  • 1 teaspoon Paprika powder
  1. Cut the pumpkin into very small cubes and fry. It may take on a brown color. Roast the pumpkin seeds with the hot peppers in the pan and chop them in the food processor.
  2. Mix the cream cheese with the yoghurt and 1 tablespoon of clementine juice. Add the pumpkin and mix well, then add the chopped pumpkin seeds and hot peppers. Season to taste with paprika powder, salt and pepper. Garnish with a little parsley. It goes well with bread, meat or vegetable sticks.
Dinner
European
pumpkin cream cheese dip

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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