Description
Hot bubbly cheesy artichoke dip baked right into a pumpkin!
Ingredients
- 1 Small Sugar Pumpkin
- 14 ounces, weight Feta Cheese
- 4 ounces, weight Goat Cheese
- 1 Red Fresno Chili, Minced
- 2 cloves Garlic, Minced
- 10 ounces, weight Can Artichoke Hearts, Rinsed And Drained
- 1 pinch Cayenne Pepper
Preparation
1. Preheat the oven to 400 F.
2. Cut the top off of the pumpkin and reserve the top. Scrape out the insides of the pumpkin and continue until all of the seeds and stringy insides are scraped clean. Place the cleaned out pumpkin and top on a sheet pan.
3. In the bowl of a food processor, combine the cheeses, chili pepper and garlic. Puree until they are well blended.
4. Add the artichoke hearts and the cayenne and pulse a couple seconds until they are incorporated but still chunky.
5. Transfer the cheese dip to the inside of the pumpkin. At this point you can put the top back on the pumpkin and refrigerate up to a day before roasting.
6. Roast the pumpkin at 400 F with the top on for 15 minutes, and then take the top off and continue roasting until the top of the cheese is golden and bubbly and the pumpkin is getting golden. This should take another 20 minutes.
7. Serve hot with crackers or baguette slices.
