Whether you’re having a Halloween dinner party or just love a delicious, hot, cheesy dip, this is a fun twist on the good old party cob loaf recipe, but instead of bread, we’re using a whole pumpkin to hold gorgeously gooey cheese dip!
Ingredients
- 1 small whole pumpkin (about 1kg)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 brown onion, sliced
- 300g cream cheese (full fat)
- ½ cup of sour cream
- 125g freshly grated cheddar or red Leicester
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp smoked paprika
- Salt and pepper
Method
- Preheat oven to 180°C (fan forced).
- Using a sharp knife, cut the top off your pumpkin (like a lid). Scoop out seeds and stringy bits.
- Brush the inside with olive oil, sprinkle with the smoked paprika, and a little salt and pepper.
- Roast pumpkin (lid off) on a tray for approximately 20-25 minutes until the remaining pumpkin flesh is tender, but still sturdy enough to hold your dip.
- Meanwhile, in a frypan, sauté the onions in a splash of oil and a tablespoon of butter over a low to medium heat until they’re soft (don’t burn). Set aside (keep any buttery sauce).
- In a medium bowl, mix cream cheese, cheddar, sour cream, cooked onions (and any leftover butter sauce from the pan), parsley, and chives until smooth. Season with salt and pepper.
- Spoon cheesy mix into the roasted pumpkin. Return to the oven for 10 minutes until the cheese mixture is melty and bubbling.
- Pop the lid back on your pumpkin, and it’s ready to serve.
- Serve warm with crackers, veggie sticks, or crusty bread – use a fondue stick if you like!
