Name: Cheddar Pumpkin Dip
Ingredients: Non-stick cooking spray; 1 can cannellini beans, drained and rinsed; 1 cup pumpkin puree (fresh pumpkin roasted is tastier, canned is easier); 1 clove garlic, minced; Salt and pepper, to taste; 6 oz Calef's Buffalo Wing Cheddar, shredded (about 1 1/2 cups); Sundried tomatoes, roma tomatoes and/or green onions, for garnish; Tortilla chips, carrot sticks and celery sticks, for dipping

Non-stick cooking spray

1 can cannellini beans, drained and rinsed

1 cup pumpkin puree (fresh pumpkin roasted is tastier, canned is easier)

1 clove garlic, minced

Salt and pepper, to taste

6 oz Calef's Buffalo Wing Cheddar, shredded (about 1 1/2 cups)

Sundried tomatoes, roma tomatoes and/or green onions, for garnish

Tortilla chips, carrot sticks and celery sticks, for dipping

Preheat oven to 350°. Spray six ramekins with non-stick cooking spray.

Combine cannellini beans, pumpkin, garlic, salt and pepper in food processor and puree until smooth.

Divide mixture between the six ramekins. Sprinkle the cheese on top of the bean and pumpkin mixture and stir to incorporate the cheese throughout. Sprinkle top with diced sundried tomatoes, if using.

Bake for 15 minutes or until bubbling and heated throughout.

Garnish with tomatoes and/or green onion, if using. Serve with chips and veggies to dip.

Ingredients