Whipped cream cheese, pumpkin and thyme dip
Simple but delicious dip made with cream cheese, fresh thyme and roasted pumpkin.
Tools
Ingredients
Serving
400 g
butternut
3 tbsp
olive oil
1 tsp
smoked paprika
230 g
cream cheese, room temperature
2 tbsp
fresh thyme
10 sprigs
fresh thyme
1 tbsp
lemon juice
1/4 tsp
pepper
1 tbsp
pumpkin seed
Step by step
Peel the butternut. Cut into slices. Drizzle 2 tablespoons of olive oil over the butternut and sprinkle with smoked paprika. Place in a 180°C preheated oven and bake for 45 minutes. Let cool off.
Place the cream cheese in the bowl of the stand mixer fitted with the Mixer Whisk and whip on speed 4 for about 1 minute. Add fresh thyme, lemon juice and pepper. Add the cooled pumpkin slices and whisk on speed 4 until the mixture is smooth.
Drizzle the remaining olive oil and top with pumpkin seeds and some thyme sprigs.
