Baked Goat Cheese, Pumpkin, and Fresh Sage Dip with Rosemary Crackers


imageBaked Goat Cheese, Pumpkin, and Fresh Sage Dip with Rosemary Crackers

1 11.5oz Whipped Philadelphia Cream Cheese
5 oz goat cheese, crumbled
1/4 cup sour cream
2 tbsp mayonnaise
1 cup pumpkin purée
1/4 tsp nutmeg
Fresh cracked salt and pepper
3-4 sage leaves, snipped
Rosemary crackers, store bought

Place all ingredients into a medium sized bowl. With an electric mixer, beat until smooth. Pour into small baking dish, cover with foil and bake for 40 minutes or until bubbly. Garnish with goat cheese crumbles and fresh sage leaves if desired.
Serve with crackers.

Makes about 2 1/2 cups

Recipe by Amy Richardson

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s