December 6, 2016

Pumpkin Cheese Dip

1 pie pumpkin
1 bar of hot pepper Monterey jack cheese
croutons, any flavor
1/4 c. milk
2 T. butter

Cut off top of pumpkin and scoop out seeds and pulp. Cut cheese into cubes and layer cheese and croutons in pumpkin until full. Pack down and add milk and butter. Place top on pumpkin and place on a cookie sheet. Bake at 250° for a couple hours until it all melts.

Serve straight out of the pumpkin with cut up vegetables and crackers. This is also easily made ahead, refrigerated and baked later. It’s a perfect recipe for fall.

Marianne Murphy, Kalkaska