You’ve Got To Try This For Fall Parties
How many dips have you tried in your lifetime? Hundreds? Thousands? I would be willing to wager that not a single one of those dips contained the secret ingredient that makes Ali’s savory dip so special. Can you guess it? Pumpkin!
I know, I know. I had a hard time wrapping my head around the concept in the beginning, myself. Then it made sense, when I looked at the ingredients. I was quite relieved to see that this is not a sweet dip, and that cinnamon is being used in its role as a savory spice, instead of the sweet-enhancing role it plays in baked goods.
The pumpkin puree plays a supporting role in this dip. It is not the “star” ingredient. In fact, if you ask your party guests what ingredients they think are in this dip, I don’t think anyone would be able to identify pumpkin, as it is very subtly lending depth to the flavor, not screaming its presence by overpowering the other ingredients.
Make sure you serve this with substantial crackers, pretzel sticks, or crudités, as it is a very sturdy dip that would easily break off ordinary chips. You could even serve this as part of a bruschetta appetizer topped with something salty or spicy.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: It is essential that there be no grease on the bacon you use in this dip. Here’s how to make that happen. Place your bacon in a cold skillet. Now add just enough water to cover the bottom of the pan, but not enough to come up over the top of the bacon. Now turn your heat to medium-low and cook until the water evaporates. This renders the fat from the bacon. It also eliminates grease popping and splattering. Once the water is gone, turn the heat up and quickly cook the bacon to the desired level of doneness.
Recipe and image courtesy of Ali at Gimme Some Oven
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