15 oz white beans, rinsed & drained
1 cup pumpkin puree
1 small yellow onion, chopped
3 garlic cloves, chopped
5 oz sharp cheddar cheese
2 oz cream cheese, softened
2 oz pumpkin ale
1/2 tsp fine sea salt
1/4 tsp black pepper
chopped fresh parsley, for garnish
pumpkin seeds, for garnish
Preheat the oven to 375 deg F. Spray the baking dish with non-stick cooking spray.
Add the beans, pumpkin, onion, garlic, half of the cheddar cheese, and cream cheese to the bowl of a food processor or blender. Pulse for 10 second intervals until all ingredients are blended. You may blend to a completely pureed or slightly chunky texture based on your preference.
Pour in the ale. Pulse again until the onions are finely chopped, but the beans are thick. Stir in the salt and pepper.
Transfer the dip to the prepared baking dish. Place the baking dish in the oven and sprinkle the remaining cheddar on top and bake for about 30 minutes or until bubbly & starting to brown on top. Let cool for 5 minutes before serving and garnish with chopped fresh parsley and toasted pumpkin seeds. Serve with tortilla chips, pita chips or fresh veggies. Enjoy!
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