Halloween’s only a few days away and everyone here is so excited! You can’t walk into a grocery store without seeing a million giant orange pumpkins, so the ‘pumpkin ideas’ have been coming thick and fast! Messy, outdoor pumpkin games, spooky pumpkin decorations … Yes, Halloween really is a time to let the imagination loose!
There are lots of parties planned for this weekend, so naturally, my mind wandered in the direction of party food… and wow! I think i’ve found a winner!
Roasted Pumpkin and Bacon Cream-Cheese Dip
Yum yum yum! Doesn’t that looks spooky good? Well, i can promise you it tastes even better than it looks… Miss Kayla got into it when she can home for lunch… looks like i’m going to have to make another one for the party tomorrow… (lol! kids! I’m going to have to put her to work with the next one! 🙂 )
Anyway… i bet you’re dying to know how to knock out a batch for your own killer party? Well, it was pretty simple, actually…
Here is what you need to make the best Halloween Party Snack EVER!
Halloween pumpkin (not too big)
Tub of cream-cheese (i used 350g family size)
1 packet of packet (6 to 8 rashers of streaky bacon)
2 – 3 tablespoons freshly chopped chives
2 – 3 tablespoons freshly chopped parsley
salt and pepper to taste
Oohhh… i love pumpkin! And don’t even get me started on bacon…So the combination of these two… Heaven! I doubt this dip’s going to last long. Okay, enough blabbering… let’s get started!
Preheat your oven to 200 C (400 F). Cut a hole in the top of your pumpkin, about 2cm (a little less than an inch) from the stalk, and remove the stalk and whatever strings and seeds come with it. Use a sharp, short knife, one which you have lots of control over, and cut a ‘zig-zag’ pattern into the rim of your pumpkin, making sure to save the pieces that you cut of. Use whatever tools you have available (melon baller, ice-cream scoop, paring knife etc) to scoop out the insides of the pumpkin, being careful to not break the points off as you go along. Also – try not to cut yourself… I had a little accident, and very nearly had to take myself off for stitches! Luckily, it was not as bad as i thought, and i survived with my thumb in tact!
When you’ve scooped out as much as you can, remove the skin from the zig-zag pieces and chop that up too. You should have around a cup and half to two cups of chopped pumpkin to work with when you’re done.
Pop your pumpkin onto a roasting tray, and sprinkle a tiny amount of olive oil over, then season with sea salt and freshly ground black pepper. Roast in the oven for 35 to 45 minutes, until the pumpkin is soft and tinged golden brown at the edges, then set aside to cool.
Fry off your bacon! I always tip out the excess fat if there’s getting to be too much in the pan, that way, i we end up with nice crispy bacon that crumbles easily. When the bacon is cooked (nice and crispy but not burnt) set it aside so that it can cool down.
Next, it’s time to grab your herbs and get chopping. Chop the chives quite fine – i like to use scissors – i just find it much easier! Then do your parsley, and set those aside. Now grab your food processor. If you don’t have one yet, this KitchenAid 7 Cup Food Processor in Empire Red (affiliate link*) should definitely be on your shopping list! We use our food processor for so many things!
Anyway, pop the tub of cream-cheese into your food-processor (or a mixing bowl if you don’t have a food processor yet), then add in your pumpkin and the herbs. Give everything a few good pulses to get it mixed, then turn your machine to low for a few seconds, so that your mixture comes together nicely. You want the cream-cheese and the pumpkin to combine, but not to loose its chunky texture. Give your mixture a stir, then season with a little salt and pepper.
Gently stir the crumbled up bacon into the pumpkin cream-cheese mixture, keeping a little of the bacon aside to sprinkle over at the end. Scoop the dip into your beautiful Halloween pumpkin, and serve with your favorite dipping vessel! We play around with whatever’s available… So today it was chips. Crackers, fresh veggies or toasted tortilla wedges would be great too!
Doesn’t that look festive?
I hope you have a wonderful Halloween!
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