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Pumpkin Dip

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Served in a roasted pumpkin, this hearty dip can be eaten on crackers, bread, or baby carrots.

Source: Martha Stewart Living, November 2001
Yield

Ingredients

Directions

Cook's Notes

After the pumpkins are roasted, use the most attractive one as the serving bowl. When scooping flesh from the pumpkin, leave at least a half-inch thickness so the inside doesn't collapse.

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Reviews

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How would you rate this recipe?
117
  • JuniorSpy
    13 OCT, 2011
    ::chuckles::
    Reply
  • JuniorSpy
    13 OCT, 2011
    also I added fancy feast as a garnish, sooooo.... ^_^
    Reply
  • JuniorSpy
    13 OCT, 2011
    I am a cat and I liked this recipe. It did not seem like a dip, that is true of the first review but I liked the cheese and pumpkin
    Reply
  • thefoodspy
    25 NOV, 2010
    We made it and it was not good at all... ended up dumping it out. The parmesan doesn't work with the pumpkin and It just doesn't taste like anything close to a dip.
    Reply

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