Spicy Pumpkin Dip

Spicy Pumpkin Dip

Whenever I saw fresh whole pumpkins in the market, I always grabbed one home. Three of us, T, J and I love pumpkin and it can be kept for long. Used it in chawanmushi, chilled pumpkin potage, baked pumpkin and still left me with quarter pumpkin. Was thinking to cook pumpkin salad, but changed my mind last minute. T requested for garlic bread, I thought pumpkin dip will be a better match than the salad.

Ingredients (2-3 servings):
1-2 cups baked pumpkin, mashed
3-4 cloves baked garlic, mashed
1 tbsp lemon juice
2 tbsp mayonnaise
1 tsp curry powder
Pinch of chili powder
Salt and pepper to taste
1 tbsp olive oil

Methods:
  1. Mix together all ingredients, except olive oil, in a mixing bowl. This dip is quite thick and chunky, add some cream if desired or even blend it for smoother texture.
  2. Plate, drizzle olive oil over the surface and add a dash of curry powder.

Comments :

3 comments to “Spicy Pumpkin Dip”
Sarah's Daddy and Mommy said...
on 

Nice colour!
I wonder if I dont have olive oil and oven in my kitchen, can I still make this recipe?

Lydia said...
on 

joanne, you can omit the olive oil and steam the pumpkin instead. If you want very smooth texture, you can blend everything together.
Happy cooking!

Sarah's Daddy and Mommy said...
on 

Thanks for your info Lydia. Will try prepare this.

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