Posted: January 23 2011 in Dips & SpreadsRecipes

2 tbsp unsalted butter
¾ cup finely chopped yellow onion
¾ cup finely chopped sweet red pepper
1 ¾ tsps of ground cumin
¾ tsp Hungarian sweet paprika
½ tsp sugar
¼ cup whipping cream
2 oz cream cheese, cubed, at room temperature
1 (16oz) can solid-pack pumpkin (not pie filling)
1 ½ tbsp finely chopped flat-leaf parsley
1 ¾ tsps salt
¾ tsp fresh ground black pepper
¼ tsp Tabasco pepper sauce

In a medium skillet, over moderate heat melt the butter.  Add the onion, sweet pepper, cumin, paprika and sugar.  Cook uncovered, stirring occasionally, until golden brown, 8 to 10 minutes.

Add the whipping cream to the skillet and bring just to a simmer.  Add the cream cheese and cook, stirring, just until the cheese has melted.  Remove from the heat.

In a medium bowl, combine the warm cheese mixture and the pumpkin.  Stir in 1 tbsp of the parsley, salt, pepper and Tabasco.  Adjust the seasoning and stir again.  Sprinkle the remaining parsley over the dip.  Serve at room temperature.  The dip can be prepared up to 3 days in advance, letting it flavors intensify slightly.  Cover tightly and refrigerate, returning the dip to room temperature and sprinkling with the remaining ½ tbsp parsley over it just before serving.

This dip provided by Margaret’s Artisan Flatbread’s website