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Prep time
7 minutes
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Cook time
10 minutes
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Serves
6-8
Author Notes
Make this easy BOU! Cheesy Pumpkin Dip with Pumpkin Spice Pita Chips, just in time for Halloween! —BOU
Ingredients
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6
Whole Wheat Pita Rounds
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Olive Oil Spray
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1/2 tablespoon
Pumpkin Spice
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to taste
Flaky Sea Salt
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8 ounces
Neufchâtel cream cheese (sub light cream cheese)
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1/2 cup
canned pumpkin
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1
BOU Vegetable Bouillon Cube
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1 cup
Sharp Cheddar Cheese, Shredded
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1/2 cup
Pecans, Chopped
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1/3 cup
Scallions, Chopped
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1 tablespoon
Chives, Chopped
Directions
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Preheat oven to 350.
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Use a small pumpkin-shaped cookie cutter (optional) to cut out your pita into pumpkin shapes. If you don’t have a pumpkin-shaped cookie cutter, you can always cut your pita into triangles.
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Bake pita for 10-12 minutes, or until crisp. Set aside and let cook.
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Meanwhile, add your Neufchâtel cream cheese, canned pumpkin, and BOU vegetable flavored bouillon cube to a food processor. Pulse until smooth and combined. (Don’t over blend.)
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Spoon the cream cheese mixture into a large bowl and add in sharp cheddar cheese, chopped pecans, scallions, and chives. Mix until well combined.
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Serve in a bowl or in a small pumpkin with the seeds scooped out.
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