Pumpkin Goat Cheese Skillet Dip

Celebrate Fall with a delicious, warm, and gooey, pumpkin goat cheese skillet dip. Decadent, earthy, and aromatic with fresh thyme, rosemary, and sage!

4.27 from 15 votes

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Course: Savory Dips and Spreads

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Author: Jennifer Stewart

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!

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Notes

*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

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