Name: Tangy Pumpkin Pesto Dip recipe
Ingredients: ½ cup chopped toasted almonds;¼ cup olive oil;¼ cup canned pumpkin;3 ounces smoked Gouda cheese, cut into tiny cubes;2 cloves garlic, chopped;1 tablespoon white vinegar;1 teaspoon ground mustard powder;¼ teaspoon salt

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Ingredients

½ cup chopped toasted almonds ¼ cup olive oil ¼ cup canned pumpkin 3 ounces smoked Gouda cheese, cut into tiny cubes 2 cloves garlic, chopped 1 tablespoon white vinegar 1 teaspoon ground mustard powder ¼ teaspoon salt

Nutrition Info

143.8 calories carbohydrate: 2.8 g cholesterol: 12.1 mg fat: 13.3 g fiber: 1 g protein: 4.3 g saturatedFat: 3.1 g servingSize: - sodium: 179.2 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Directions

Combine almonds, olive oil, pumpkin, Gouda cheese, garlic, vinegar, mustard powder, and salt in the bowl of a food processor, pulse until blended to a fine, smooth consistency.

Recipe Yield

8 servings

Recipe Note

Delicious dipping sauce for warm pretzels, toast, or celery sticks. Store leftovers in the refrigerator.

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My Tangy German Potato Salad
Tangy Egg Salad Spread
Tangy BBQ Rub

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Tangy Pumpkin Pesto Dip recipe