Recipes

Halloween Pumpkin and Salsa Dip

Pumpkin and Salsa
18
Oct

Ingredients

Pumpkin and seasoning

  • 1kg pumpkin cut into cubes
  • 4 peeled garlic cloves
  • 1/4 cup of extra virgin olive oil
  • 2 tsps sea salt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp chilli flakes, optional

Salsa dip

  • 1/2 cup sour cream
  • 1 jar 330g mild salsa
  • 1 cup shredded tasty cheddar
  • Tortilla chips to serve
  • 1 lime
  • Coriander for garnish, optional

Method:

    • Preheat oven to 180°C
      – Combine pumpkin and seasoning ingredients until well coated.
      – Line a large sheet pan with baking paper. Spread pumpkin out onto pan in a single layer and bake for 45 mins or until soft when pricked with a fork.
      – Let cool slightly.
    • Pulse pumpkin in a food processor until a rustic consistency is achieved.
    • Stir in sour cream and mix well.
    • Transfer mixture into a large serving bowl.
      – Make a crater in the centre of the mixture with a large spoon.
    • Pour salsa into the crater. While still warm, spread the cheddar round the surface of mixture.
    • Garnish with a dollop of sour cream, chopped coriander, and a sprinkling of smoked paprika.
    • Surround the dip with tortilla chips

    Can be served warm or chilled with a fresh squeeze of lime.

    Leftover dip may be used as a sauce for roast dinners.

    Enjoy!
    Chef Nelly