This creamy fall inspired dip is low fat and is bursting with flavors of pumpkin and fresh herbs. This dip is perfect for your holiday table
Heat the olive oil in a small saucepan over medium heat and add the shallots, garlic, salt, pepper, rosemary, thyme and sage and sauté for 5 to 8 minutes, stirring occasionally until golden and onions are translucent
While shallot mixer is cooking add the pumpkin, white beans, chili powder and cayenne in a food processor and add the shallot mixture and blend until smooth. Stopping midway to scrape sides and blend again. Taste and adjust salt and pepper
Pour into a covered container and chill for at least two hours before serving and when serving, let it come room temperature. This dip can be made one day before serving.
When serving, pour into a dip bowl and garnish with cut chives and paprika if you wish. Serve with potato chips, vegetable chips, pita, crackers and/or fresh veggies...the sky is the limit here