Cheesy Bacon Pumpkin Dip

IMG_2785_1I am going to a new book club tonight, and I’m pretty nervous and excited. First of all, I don’t know a soul there. I found the book club through Meetup.com, so you know, there’s always the possibility this may all be a front to lure me in and kill me. But it’s an established group with good member participation, so I highly doubt that. Second, I haven’t discussed any literature in this kind of setting since college, so I hope I don’t bumble around and look like a fool. But as I’m quickly approaching 30, I worry less about looking like a fool and more about finding like minded people to share ideas with. So I have high hopes for the evening.

The book we’re discussing tonight is The Absolutely True Diary of a Part Time Indian by Sherman Alexie, and if you haven’t read it, I highly suggest you go pick it up. I devoured the entire book in less than 24 hours. It’s actually a Young Adult novel, so it’s an easy read but it certainly doesn’t end its appeal at young adults. (Although, at 28 I like to think I actually AM a young adult, but you know what I mean).

I know it’s Meatless Monday, but when I found out the theme of the potluck┬áhors d’oeuvres was autumn harvest, I knew I had to make this Cheesy Bacon Pumpkin Dip. I read over several recipes and decided to make a few minor adjustments from them on mine. Firstly, they were almost all cold. No, I need my cheese to be melted. It’s a texture thing, but I can NOT eat cold cheese. I’m weird. I also had to get rid of any almonds or pecans, because I hate nuts in my food. Give me a nut to eat alone and I love it, but inside a dip or baked good, and I can’t stand it. Again, I’m weird.

So I started by frying up some bacon. I used thick cut bacon and fried seven pieces. If I didn’t use thick cut I probably would have used about ten slices. When they were cooked and crispy, I just tore them into little shreds with my hands, I started chopping, but it was pain. This was much more easy. (Also, all my pictures of the bacon look gross. Sorry).

IMG_2775_1Then I chopped six scallions. And honestly, I had to youtube how to do cut them, I never use them in anything! So, for those of you who, like me, have no idea how to go about cutting these things, it’s pretty simple. You cut off the little root at the end. Then you slice the onion down the middle, then you just chop the white part up until the the stalk starts to turn dark green. And there you have it.

IMG_2776_1Then I threw the onions and bacon in with the rest of my ingredients in my stand mixer. I’m not sure I would have been able to mix it all together enough my hand. My stand mixer sits right on my counter all the time and I use for it almost everything, so I had no issue throwing it all in there. I blended it for a while on high, really getting the cream cheese incorporated.IMG_2782_1

I decided this needed to be heated. So I put it in the oven at 350degrees for 10 minutes, stirred it, and let it cook for 10 more. It was amazing. The hint of pumpkin with the saltiness of the bacon was perfect. A little cinnamon really made all the flavors pop. I honestly thought about skipping book club to eat this all by myself. I’m serving it with a whole wheat baguette. Mmmm!IMG_2806_1 IMG_2784_1

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Ingredients:

  • 2 8oz. packages of cream cheese
  • 1 cup pumpkin puree
  • 7 slices thick cut bacon
  • 1 cup sharp cheddar cheese
  • 6 sliced scallions
  • 1/2 tsp. cinnamon
  • 1 tsp. Accent Seasoning