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.

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