Slow Cooker Savory Pumpkin Dip
Slow Cooker Savory Pumpkin Dip is a creamy, cheesy fall appetizer made with pumpkin puree, sharp cheddar cheese, cream cheese, sage, and simple seasonings. It is an easy dip for game day, parties, and holiday gatherings.
Servings: 12 servings
Calories: 178kcal
Equipment
- mixing spoons
Ingredients
- 1 15 oz can pumpkin puree be sure not to accidentally use pumpkin pie filling
- 12 oz cream cheese whipped
- 2 cups sharp cheddar cheese shredded and divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried sage
- 1 tsp Worcestershire sauce
- 2 tbsp hot sauce optional if you don't like heat
- salt and pepper to taste
- green onion for garnish and extra flavor
Instructions
- To a well-greased slow cooker add 1 15 oz can pumpkin puree, 12 oz cream cheese, 1.5 cups sharp cheddar cheese, 1 tsp onion powder,1 tsp garlic powder, 1 tsp dried sage, and 1 tsp Worcestershire sauce,
- Stir well to fully combine
- Cover and cook on high for 1 hour or low for 2
- Once the cheese has fully melted through, stir again, 2 tbsp hot sauce and salt and pepper to taste, if needed
- Top with 0.5 cups sharp cheddar cheese. Cover the slow cooker and allow the cheese on top to fully melt (this should take about 10 minutes or so)
- Sprinkle generously with green onion and enjoy!
Video
Notes
- Freshly shredded cheese often melts best, but I take the lazier route and use the packaged shredded cheese.
- To add a bit of smoky flavor, add ½ teaspoon smoked paprika to the recipe
- To dial up the heat, add ¼ teaspoon cayenne pepper. You can also drizzle hot sauce on top of the finished dish.
- If you like a gooey cheese pull, top with mozzarella cheese instead of the ½ cup of shredded cheddar.
Nutrition
Calories: 178kcal | Carbohydrates: 2g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 276mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 0.1mg
