Herbed Pumpkin Dip in a Bread Bowl Recipe
Photo: #HarvestDay
Makes 1 cup, serves 6 to 8
1/2 cup canned pumpkin puree
1/2 cup sour cream
1 garlic clove, minced
1 Tbsp. minced shallot
1/2 tsp. chopped thyme
1/2 tsp. chopped rosemary
1/4 tsp. salt
2 small, round loaves of bread (raisin pecan, rosemary or sourdough all work well)
In a large bowl, stir together the pumpkin puree and sour cream; then mix in the garlic, shallot, herbs and salt. Chill at least 1 hour.
Take 1 loaf of bread and cut out the center using a serrated knife, going about 1 inch deep. Using your fingers, scoop out the bread from the inside, leaving about a 1-inch wall. Take the second loaf and cut it into cubes.
Fill the hollowed out loaf with pumpkin dip and use the cubes for dipping.
Ingredients
Directions
In a large bowl, stir together the pumpkin puree and sour cream; then mix in the garlic, shallot, herbs and salt. Chill at least 1 hour.
Take 1 loaf of bread and cut out the center using a serrated knife, going about 1 inch deep. Using your fingers, scoop out the bread from the inside, leaving about a 1-inch wall. Take the second loaf and cut it into cubes.
Fill the hollowed out loaf with pumpkin dip and use the cubes for dipping.