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Easy Layered Pumpkin Taco Dip: Best Fall Appetizer

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A light and layered pumpkin taco dip with a savory pumpkin base, seasoned ground turkey, creamy yogurt-sour cream layer, and melted cheese, perfect for fall gatherings.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 lb lean ground turkey (or ground chicken or lean beef)
  • 1 packet (1 oz) low-sodium taco seasoning (or 2 tablespoons homemade blend)
  • ¼ cup water
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • ½ cup sour cream (or dairy-free sour cream)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1 medium tomato, diced
  • ¼ cup sliced black olives
  • ¼ cup chopped green onions
  • ¼ cup fresh cilantro, chopped
  • ½ cup salsa (mild or medium)
  • Baked tortilla chips or sturdy veggie sticks for serving

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, combine pumpkin puree, minced garlic, cumin, smoked paprika, salt, pepper, and olive oil. Stir until well combined.
  3. Spread the seasoned pumpkin puree evenly in a 9-inch pie dish or small baking dish. Bake for 10-12 minutes until slightly darker around the edges and fragrant. Remove from oven and set aside. Leave oven on.
  4. While pumpkin roasts, heat a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until browned and cooked through (6-8 minutes). Drain excess fat.
  5. Reduce heat to low. Add taco seasoning and water to the skillet. Stir to coat turkey evenly. Simmer for 2-3 minutes until liquid is mostly absorbed. Set aside.
  6. In a medium bowl, combine Greek yogurt and sour cream. Stir until smooth.
  7. Layer the dip: Spread roasted pumpkin puree as the base. Add seasoned turkey, spreading evenly. Spoon yogurt-sour cream mixture over meat and spread gently.
  8. Sprinkle shredded cheddar and Monterey Jack evenly over the top.
  9. Bake for 15-20 minutes until cheese is melted and bubbly and edges are just starting to brown. For a golden top, broil for 1-2 minutes, watching carefully.
  10. Remove from oven and let rest for 5 minutes. Top with shredded lettuce, diced tomato, black olives, green onions, cilantro, and dollops of salsa. Serve warm with tortilla chips or veggie sticks.

Notes

Do not skip roasting the pumpkin; it deepens the flavor. Let the dip rest before adding toppings to prevent sliding. Use room-temperature dairy ingredients for even heating. For make-ahead, assemble without toppings up to 24 hours in advance and refrigerate; bake straight from fridge, adding 5-10 minutes.

Nutrition

Keywords: pumpkin taco dip, fall appetizer, layered dip, pumpkin recipe, game day dip, healthy dip

Find it online: https://lolaspoon.com/easy-layered-pumpkin-taco-dip-best-fall-appetizer/