Roasted Pumpkin and pepper cheese dip

Original Post: http://greedygirlcooks.blogspot.com/2016/10/roasted-pumpkin-and-pepper-cheese-dip.html

Ingredients

2 cups pumpkin chopped

5 crushed cloves garlic

½ cup chopped onion

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon coconut oil

1 green pepper roasted

1 red pepper roasted

¼ cup onion

5 ounce cream cheese

3 tablespoon mayonnaise

4 ounce sharp cheddar cheese

4 ounce pepper jack cheese

Instructions

To cook the pumpkin

• Preheat the oven to 365 degrees
• Place the pumpkin, garlic, onion on a prepared/lined baking sheet
• Season with salt black pepper and oil
• Place in the oven and cook until pumpkin is fork tender
• Once tender remove from oven and set aside to completely cool

To roast the pepper

• Place the green and red pepper on an open flame and char on all sides
• When all the skin is charred and black put the peppers in a sealable plastic container
• Close the lid and set it aside for 8-10 minutes
• After the minutes have passed remove from the container and wash away all the charred skin under the faucet
• Remove the stem and seeds and use the remaining portion of the pepper.

To make the dip

• In a food processor combine, roasted pumpkin mix, roasted peppers, cream cheese, mayonnaise, pepper jack, cheddar and onion.
• Blend until creamy but slightly chunky
• Place in a Ziploc bag and refrigerate overnight to develop the flavors.
• Serve cold with your favorite sides to dip.

Greedy Tips:

• You want to make sure you let it sit in the refrigerator overnight, if you can’t wait that long, at least an hour or two in the refrigerator.