Pumpkin and Wine Dip

Pumpkin and Wine Dip
One highlight to our autumn this year was a group of volunteer gourd and pumpkin plants that showed up in the compost pile.  Clyde enjoyed heading out to the ‘back forty’ to check on their progress – he also enjoyed that lack of effort that was needed to grow these! One of the most interesting varieties turned out to be porcelain doll pumpkins, which were touted to be delicious for pie making and bread baking.

I choose one of the smaller pumpkins and made my own puree to use, intending to make a quick bread.  But then I veered off-course and created a pumpkin dip that was not only tasty, but savory.

Pumpkin and Wine Dip
I think I hit the nail on the head with this recipe too.  It’s flavorful, light, and definitely something different from the normal array of pumpkin goodies you see at this time of year.  I found it best to serve on a cracker that doesn’t have much flavor on it’s own such as these water crackers pictured.  You could also serve it on pita chips or toasted slices of baguette bread.

While my friend Diane was over we also discovered this is delicious as a veggies dip, especially when red or yellow bell peppers are dipped in.  YUM!

Pumpkin and Wine Dip
As far as ingredients goes, I think a canned puree would work really well for this recipe too.  Clyde thought the pumpkin I used was almost too sweet for his taste, though those of us with a sweet tooth didn’t seem to mind it!  I think the canned puree isn’t quite as sweet, so that might make this even better for those of you who don’t like much sweetness.

The cayenne pepper in the recipe helped cut the sweetness down, but if you don’t like a little heat, you may want to add less cayenne (or try a different ground pepper).  The lemon juice is essential as it really gave the dip a brighter flavor and lightened up the smoky flavor of the smoked salmon.

Pumpkin and Wine Dip
The basil was an afterthought, and I thought it would only be a pretty garnish on the side of the bowl.  BUT, it actually made the whole dip come together with layers of flavor that just wouldn’t let go of my taste buds.  So don’t do what I pictured here and just put two fat leaves on the side of the bowl.  Tear up a leaf or two and sprinkle the pieces over the dip, more like what I did with the crackers on the side.

Pumpkin and Wine Dip
If you’re looking for a little something unusual this season, give this dip a try. It’s definitely an easy one to put together (especially if you’re using canned pumpkin) and is pretty darn healthy to boot. Cheers!

Pumpkin and Wine Dip
This healthy, savory dip can be made from canned or homemade pumpkin puree.
Peaceful Bend Vineyard:
Recipe type: appetizer
Cuisine: American
Serves: 1 cup
  • 1½ Tablespoons Harvest Mist
  • 1 Cup pumpkin puree
  • ½ teaspoon ground cayenne pepper
  • 2 Tablespoons smoked salmon
  • ¼ teaspoon apple cider vinegar
  • ½ teaspoon lemon juice
  • 1-2 fresh basil leaves
  1. Add all ingredients except the basil in a blender.
  2. Blend until smooth and the salmon has been incorporated fully into the dip. Transfer to a bowl.
  3. Tear basil leaves into small pieces and sprinkle over the top of the dip.
  4. Serve with crackers, fresh vegetables, or toasted slices of baguette bread.
This dip can be made ahead of time and stored in a sealed container in the refrigerator for up to a week.

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