Pumpkin, Parmesan and Porcini Dip

Last week, I was forced to rely on my creativity to save a recipe from the brink of disaster just in time to pack it up and bring it to the Boston Blog and Tweet Patriots Potluck. Intending to bring a bowl of hot pumpkin and bacon dip, I quickly assembled all my ingredients, but when I opened up my package of bacon, I began to panic – mybacon had spoiled! What’s a girl to do?!?

It was too late to go buy bacon, so I remembered the words of a friend who recently told me that adding truffle oil to pasta was “cheating,” because truffle oil makes everything better. Hmm…people say the same thing about bacon! Maybe a bit of truffle oil…and some porcini mushrooms?

Yeah…I “cheated” and added the truffle oil. Guess who didn’t even miss the bacon?!?!?

The dip turned out great, and the party was lovely! Great dishes by yours truly, @itakepicsoffood (Goat Cheese and Tomato Bake with Garlic Toasts), @BOSSwappers (Guacamole, Tomatillo Salsa), @urbanmusewriter (Peach Cobbler), @jodiBean328 (Buffalo Wing Dip), and our host, @bosbacherlorette,who made a great salad to lighten things up and hooked us up with delicious sweet and savory soufflés by Chef Yves Bainier and wines provided by 90+ cellars, a private wine label that partners with highly regarded wineries around the world to sell high-quality wines at affordable prices.  Great wine, great food, great people, and the Pats clinching the AFC East title? Sunday Funday at its best! 

Try this recipe when you need a break from your typical gameday dips!


Pumpkin, Parmesan and Porcini Dip

2 T. / 30 g. butter
1 clove garlic, halved
3 T. / 50 mL Irish whiskey or scotch
Handful dried porcini mushroom bits
1 small pumpkin or winter squash (about 1 pound), peeled, seeded, and grated with the large holes of a box grater
Pinch dried thyme
1t. /5 g. chipotle pepper flakes
8 oz. /230 g. cream cheese
8 oz. /230 g. sour cream
12 oz. / 340 g. parmesan cheese, shredded
1 T. white truffle oil
Salt and pepper to taste

Melt the butter in a large saucepan over medium-low heat. When butter is melted, add the garlic and cook for 3-5 minutes, or until butter begins to foam. Reduce heat to simmer, remove the garlic, and add the whiskey and porcini mushroom bits. Cook for about 1 minute, stirring frequently.

Add the grated pumpkin, thyme, and chipotle flakes. Stir until combined, and cook for approximately 10 minutes, stirring occasionally. If the mixture seems dry, add about a tablespoon of water so that the pumpkin does not stick to the pot.

Next, add the cream cheese and stir until it is melted and blended with the pumpkin. Add the sour cream, and again, stir until it is blended. Finally, add the parmesan cheese, and stir until the parmesan is completely melted. Season with the truffle oil, salt and pepper and blend well. Serve with tortilla crisps or toasted bread.

VARIATION: If you have leftover dip, toss about ½ cup of the dip with a bowl of steaming hot pasta!


* Nutritional info: serves 10. 324 calories, 25 g fat, 7 g carbohydrates, 16 g protein.




Pumpkin, Parmesan and Porcini Dip, foreground

Dip tossed with cooked linguine