Pumpkin Goat Cheese Skillet Dip
Celebrate Fall with a delicious, warm, and gooey pumpkin goat cheese skillet dip. Decadent, Earthy, and filled with aromatic thyme, rosemary, and sage.
Pumpkin Dip
The first day of fall has officially passed and now all the stores are flooded with pumpkin flavored everything, including pumpkin spice notebook paper. Just kidding.
I wrote that to see if you were ACTUALLY reading this post. But speaking of pumpkin, I want to share with you a savory pumpkin dip that is perfect for Halloween, Thanksgiving, Tailgating, and even all those holidays in December.
When I think about pumpkin, I think pie. Also, spiced lattes but that is a whole other thing.
Pumpkin, as far as I am concerned, is usually placed in the sweet category or desserts. Really the pumpkin spice is driving the pumpkin to that side but I am determined to bring it back to the dark side.
The savory side!
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Ingredients Needed
- pumpkin purée
- goat cheese
- roasted garlic
- mozzarella cheese
- fresh thyme
- fresh rosemary
- fresh sage
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How to make Pumpkin Skillet Dip
First: In a medium-sized bowl, combine pumpkin, goat cheese, 1/2 cup mozzarella cheese, roasted garlic, and fresh herbs. Spoon into your skillet and spread into an even layer.
Second: Sprinkle remaining shredded cheese evenly over the dip. Sprinkle with herbs for garnish.
Third: Bake at 372F for 25 minutes or until the cheese is brown and the dip is bubbly. Remove from the oven/grill and serve warm with baked pita chips. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I use pumpkin pie filling?
Technically you can, but I think the pumpkin pie spices might conflict with the fresh herbs and the goat cheese.
Can I make my own pumpkin puree?
You can! If you have that patience, go for it! I have a recipe link below for pumpkin purée for your convenience.
Can I make this in a casserole dish?
Yes! If you do that you can just cover any leftovers you might have to another day.
Can I substitute cream cheese for the goat cheese?
Yes you can. I would opt for a cream cheese made with Greek yogurt as the goat cheese has a tang to it and that is replicated with the Greek yogurt.
Tapas Tips & Tricks
- Prep ahead of time and store in the fridge for up to 3 days before baking.
- You can buy all these ingredients already made, including the roasted garlic.
- I make my own roasted garlic usually, but I am also known to pick some up from the deli in my grocery store at the olive bar. Do what works for you and your time schedule! I am all about easy and fuss-free.
- Serve with baked whole wheat pita chips!
Looking for a skillet dip to take to a party you’ve been invited to? Check out all my skillet dip recipes to fit your special occasion!
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
More Easy Appetizers
- Fluffy Pumpkin Dip
- Marinated Goat Cheese Balls
- Pumpkin Apple Punch
- Fall Desserts
- Fresh Pumpkin Purée
Pumpkin Goat Cheese Skillet Dip
Ingredients
Pumpkin Goat Cheese Skillet Dip
- 15 oz pumpkin purée
- 10.5 oz goat cheese
- 7 cloves roasted garlic
- 1 1/4 cup shredded mozzarella cheese divided 1/2 + 3/4
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 1 tablespoon fresh sage chopped
Baked Pita Chips
- 3 whole wheat pita cut in wedges
- 1 tablespoon olive oil
Instructions
Prepare the pumpkin dip
- In a medium-sized bowl, combine pumpkin, goat cheese, 1/2 cup mozzarella cheese, roasted garlic, and fresh herbs.
- Spoon into your skillet and spread into an even layer.
- Sprinkle remaining shredded cheese evenly over the dip.
- Sprinkle with herbs for garnish.
- Cover and refrigerate until ready to bake.
Prepare the baked pita chips
- Preheat oven to 375F.
- Cut the pita into wedges.
- Spread out on a baking sheet.
- Brush with olive oil.
- Bake for 5 minutes or until crispy.
- Remove from the oven and cool.
- Store in an air-tight container for up to 4 days or until ready to eat.
Bake the pumpkin goat cheese skillet dip
- Remove the dip from the refrigerator for 5 minutes before baking to knock the chill off the dip and let it bake evenly.
- Bake at 372F for 25 minutes or until the cheese is brown and the dip is bubbly.
- Remove from the oven/grill and serve warm with baked pita chips.
- Enjoy!
Video
Notes
Nutrition
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Could you please let me know what size skillet in inches to use for this recipe? I would like to make it this weekend but only have a large size skillet. It looks delisH!
I used a 10 inch skillet for this one:)
As I was making this I was very concerned about how it would all come together. It was delicious, though! I made a couple modifications – no garlic (one of my guests can’t do garlic) and used dried sage and thyme, since I didn’t have fresh on hand for those two. I served with tortilla chips and roasted bell peppers.
This was good if you are in to very savory dips. I made it as is but did add salt and pepper when I added in the herbs. I also did add extra mozzarella. I then drizzled the finished product with a little honey to balance out the savoriness a bit.
I want to make this for a work potluck, could this be done in a crockpot? How long at high do you think would work, or keeping on warm for a few hours?
This will definitely work in a crock pot! I would recommend on high for maybe 30-40 minutes but then move it to low for the remainder of the time. I know everyone will love it!
Did the crock pot version work? Was thinking the same thing :-). Would also like to make for an upcoming gathering.
It has worked for me in the past and was a crowd pleaser for sure. If you are worried about burning, just keep on low the whole time but it will take a little longer for the cheese to melt and for the dip to get heated through. Thank you!
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