THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, October 10, 2013

SAVORY PUMPKIN CHEESE DIP




SAVORY PUMPKIN CHEESE DIP

Now here is a wonderful and most unusual Thanksgiving Dip for low-carb crackers or veggies.  Our eldest son picked up his Dad at the airport the other day and I had this dip waiting and ice cold Miller Lite.  He made a meal out of it!  I also made those Peanut Chocolate Cookies, which Raquel appreciated.  I'm sorry I'm really having trouble keeping up with Facebook (I have been visiting and commenting though) and my blog this month.  I'm working on the new cookbook and that is my priority at the moment.  I do have lots of recipes in reserve, but it seems not enough energy or time to actually do the posts.  Waah!  Anyway, hopefully soon things will return to normal for me.  

4 slices bacon, cooked crisp and crumbled
1/2   large onion, finely chopped
4 oz spreadable cream cheese (125 g)
1/2  cup canned pumpkin (125 mL)
1/8 tsp salt (0.5 mL)
Liquid sweetener to equal 2 tsp (10 mL)
  sugar
1/cup chopped, toasted pecans (60 mL)

In nonstick frying pan, cook chopped onions in bacon fat until caramelized.  In food processor, combine spreadable cream cheese, onions, pumpkin, salt and liquid sweetener.  Process until smooth.  Sprinkle bacon bits and toasted pecans on top of the dip just before serving.  You can stir some of it in, if you like.  Refrigerate until serving time.

Helpful Hint:  In dry, nonstick frying pan, toast pecans over medium heat.  Watch carefully.


Yield:  4 servings (1 cup)
1 serving
153.6 calories
7.2 g protein
11.2 g fat

5.6 g net carbs

No comments: