I have a confession! The last 5 years we’ve spent Thanksgiving away from home. Gasp! A foodie like me spending the most MAJOR foodie holiday away from home? I know, shocking! We like to travel and Palm Springs is an easy, quick 2 hour drive so this is where we usually head. This year, however, we were invited to some good friends of ours, so we decided to save some $$$ and stay home. Of course I’m sad about not being able to spend it lounging by the pool with a cocktail in hand but I’m actually really looking forward to spending time with friends and enjoying the traditional Thanksgiving food. I’m more of a “sides” girl myself. I could care less about the turkey. Give me a big ol’ pile of stuffing, roasted veggies, and cranberry sauce and I’m a happy girl! Oh and let’s not forget about the PIES. Are you Team Pecan Pie or Team Pumpkin Pie? High Five for those Pecan Pie fans!
Anyway, I wanted to re-create a recipe I saw in Cooking Light about 10 years ago that I used to make every Thanksgiving prior to us starting a new tradition of going away. I changed a few things in the recipe- adding a few bits and removed (what I feel are) unneccessary ingredients. You can go check out the original if you wish on Cooking Light’s page.
The shallots are lightly fried in a little olive oil. Normally frying things is not part of my daily healthy eating plan, but hey it’s the holidays. You could easily leave them off but I find they add a nice crunch and balance out the creaminess of the dip. I like to serve the dip with tons of veggies and Way Better Snacks Pumpkin and Cranberry Chips. They are so good and are a great accompaniment to the dip!
Warm Pumpkin Cheese Dip
1 cup 2 % greek yogurt
1 can pumpkin puree
3 egg whites
4 oz. goat cheese (I used half an 8 oz. log)
1/4 cup parmesan cheese
1/2 T salt
1 T Zaatar (a Mediterranean seasoning or sub 2 T chopped fresh thyme)
4 T shallots chopped fine
Preheat oven to 375 F.
Combine the first 7 ingredients in a food processor until smooth. Set aside. Cook the shallots in a tablespoon of olive oil and stir in to the yogurt, cheese, pumpkin mixture. DO NOT PROCESS IN THE FOOD PROCESSOR.
Pour the mixture into an oven safe bowl or dish (use something pretty that you would like to also serve this in) and cook for 40 minutes or until the top is just set (no longer jiggly).
1 large shallot sliced thin (about 1 cup)
1/4 cup all purpose flour
1/3 cup olive oil
Heat oil in a frying pan until hot. Pour the flour into a bowl and toss the shallots around in it to coat. Place them in a strainer and shake off the excess flour. Test to see if the oil is hot enough by putting a small piece of shallot into the oil. If it sizzles, then its ready to go. Cook shallots until golden brown about 5-7 minutes. Drain on a paper towel and sprinkle with 1/2 t salt.