Whipped Pumpkin Goat Cheese Dip

Ingredients

1 (4-oz) package diced pancetta

5 oz cream cheese, softened

3 oz goat cheese, softened

½ cup pumpkin purée

1 tbsp maple syrup

2 tbsp plain Greek yogurt

¼ tsp pumpkin pie spice

Hot honey, for drizzling

Fresh thyme, for garnish

Freshly cracked black pepper

Toasted baguette slices, for serving

Directions

Add the diced pancetta to a skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until browned and crispy. Transfer to a paper towel-lined plate to drain and cool.

Add the cream cheese, goat cheese, pumpkin purée, maple syrup, Greek yogurt, and pumpkin pie spice to a food processor. Blend until smooth and creamy, scraping down the sides as needed.

Transfer the whipped pumpkin goat cheese mixture to a shallow serving bowl, spreading it evenly with the back of a spoon. Chill for 20-30 minutes. 

Sprinkle the crispy pancetta over the dip. Drizzle lightly with hot honey and garnish with fresh thyme and freshly cracked black pepper.

Serve with toasted baguette slices.