Pumpkin Taco Dip in a Hollowed Mini Pumpkin for Festive Fun

This Pumpkin Taco Dip in a Hollowed Mini Pumpkin is a delicious and visually stunning appetizer perfect for Halloween and fall celebrations.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 mini Pumpkin Choose a firm, hollowed mini pumpkin.
8 oz Cream Cheese Soften for a rich, creamy base.
1 cup Sour Cream Can be swapped with Greek yogurt for a healthier version.
2 tbsp Taco Seasoning Use your favorite blend.
1 cup Shredded Cheese e.g., Cheddar; dairy-free for vegan option.
¼ cup Chopped Green Onions Chives can be substituted.
1 cup Diced Tomatoes Fresh or canned.

For Serving

2 cups Tortilla Chips Perfect for scooping.
2 cups Vegetable Sticks Carrots, cucumbers, and bell peppers.

Equipment

Oven
Mixing Bowl
Hand mixer or spatula
Baking sheet
Parchment paper

Method

Steps

Preheat your oven to 350°F (175°C). Cut the top off the mini pumpkin and scoop out the seeds.
In a mixing bowl, combine the cream cheese, sour cream, and taco seasoning until creamy.
Gently fold in the shredded cheese, chopped green onions, and diced tomatoes.
Transfer the dip mixture into the hollowed mini pumpkin.
Bake in the preheated oven for 20-25 minutes until warm and the pumpkin is tender.
Allow to cool for a few minutes before serving with tortilla chips or vegetable sticks.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Ensure cream cheese is at room temperature for easier mixing.

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