Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The unusual combination of goat cheese and pumpkin was a surprise hit in our Test Kitchens. Serve the dip with crisp breadsticks, bagel chips, or toasted French or sourdough baguette slices.
Ingredients[]
- 1 1/4 cups plain low-fat yogurt
- 1/2 teaspoon butter
- 1 cup thinly sliced leek
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 3/4 cup (3 ounces) goat cheese
- 1/3 cup evaporated fat-free milk
- 1 (15-ounce) can pumpkin
- 3 large egg whites
Directions[]
- Preheat oven to 375°.
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
- Cover with additional paper towels; let stand 5 minutes.
- Scrape into a large bowl using a rubber spatula.
- Melt butter in a skillet over medium-high heat.
- Add leek; sauté 5 minutes or until tender.
- Remove from heat, and stir in thyme and salt.
- Place strained yogurt, goat cheese, and remaining 3 ingredients in a large bowl, and beat with a mixer at medium speed just until smooth.
- Stir in leek mixture.
- Spoon pumpkin mixture into a 10quart baking dish.
- Bake at 375° for 25 minutes or until dip is bubbly and lightly browned.
- Serve warm.
Yield: 3 1/2 cups (serving size: 1/4 cup)