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    Warm Pumpkin Cheese Dip


    Source of Recipe


    WW Message Boards

    Recipe Introduction


    Points: 1
    Servings: 14 (1/4 cup each)

    The unusual combination of goat cheese and pumpkin was a surprise hit in our Test Kitchens. Serve the dip with crisp breadsticks, bagel chips, or toasted French or sourdough baguette slices.

    List of Ingredients




    1 1/4 cups plain low-fat yogurt
    1/2 teaspoon butter
    1 cup thinly sliced leek
    2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
    1 teaspoon salt
    3/4 cup (3 ounces) goat cheese
    1/3 cup evaporated fat-free milk
    1 (15-ounce) can pumpkin
    3 large egg whites

    Recipe



    Preheat oven to 375º.
    Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.

    Melt butter in a skillet over medium-high heat. Add leek; sauté 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.

    Yield: 3 1/2 cups (serving size: 1/4 cup)

    NUTRITION PER SERVING
    CALORIES 57(36% from fat); FAT 2.3g(sat 1.6g,mono 0.5g,poly 0.1g); PROTEIN 3.9g; CHOLESTEROL 7mg; CALCIUM 81mg; SODIUM 306mg; FIBER 1g; IRON 0.7mg; CARBOHYDRATE 5.5g
 

 

 

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