Whipped cream cheese, pumpkin and thyme dip
Simple but delicious dip made with cream cheese, fresh thyme and roasted pumpkin.
Whipped cream cheese, pumpkin and thyme dip
Simple but delicious dip made with cream cheese, fresh thyme and roasted pumpkin.
Tools
Ingredients
400 g butternut
3 tbsp olive oil
1 tsp smoked paprika
230 g cream cheese, room temperature
2 tbsp fresh thyme
10 sprigs fresh thyme
1 tbsp lemon juice
1/4 tsp pepper
1 tbsp pumpkin seed
Step by step
Peel the butternut. Cut into slices. Drizzle 2 tablespoons of olive oil over the butternut and sprinkle with smoked paprika. Place in a 180°C preheated oven and bake for 45 minutes. Let cool off.
Place the cream cheese in the bowl of the stand mixer fitted with the Mixer Whisk and whip on speed 4 for about 1 minute. Add fresh thyme, lemon juice and pepper. Add the cooled pumpkin slices and whisk on speed 4 until the mixture is smooth.
Drizzle the remaining olive oil and top with pumpkin seeds and some thyme sprigs.
