Tangy Pumpkin Pesto Dip recipe

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Ingredients

½ cup chopped toasted almonds
¼ cup olive oil
¼ cup canned pumpkin
3 ounces smoked Gouda cheese, cut into tiny cubes
2 cloves garlic, chopped
1 tablespoon white vinegar
1 teaspoon ground mustard powder
¼ teaspoon salt

Nutrition Info

143.8 calories
carbohydrate: 2.8 g
cholesterol: 12.1 mg
fat: 13.3 g
fiber: 1 g
protein: 4.3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 179.2 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine almonds, olive oil, pumpkin, Gouda cheese, garlic, vinegar, mustard powder, and salt in the bowl of a food processor, pulse until blended to a fine, smooth consistency.

Recipe Yield

8 servings

Recipe Note

Delicious dipping sauce for warm pretzels, toast, or celery sticks. Store leftovers in the refrigerator.

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