Pumpkin Chili Cheese Dip

For 8 persons


  • 1.5kg pumpkin
  • 2 tablespoons olive oil, divided
  • 1 pinch salt
  • 1 white onion, finely chopped
  • 1 clove garlic, minced
  • 250g lean ground beef
  • 170g kidney bean
  • 100g canned diced tomato
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Your favorite chili powder of PepperukoHK, 1 teaspoon (more or less to taste)
  • ½ teaspoon cumin
  • 120mL water
  • 225g cream cheese
  • 200g shredded monterey jack cheese, divided
  • Fresh chive, chopped, for garnish
  • Vegetable crudité, for serving
  • Chip, for serving


Preheat the oven to 190˚C. Place the baking sheet on the baking tray.

Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp.

Coating 1 tablespoon of olive oil inside the pumpkin, and sprinkle with a pinch of salt.

Place the pumpkin on the baking tray and bake for 20 minutes until slightly softened.

While the pumpkin is baking, cook the chili dip. Heat the large skillet with over medium heat, add remaining 1 tablespoon olive oil.

Add the onion and garlic stir fry around 2 mins, then add the ground beef, stir fry for 5 mins.

Add the beans, tomatoes paste, salt, pepper, chili pepper, cumin and water, stir to combine, cook for 5 mins.

Adjust the heat to low, add the cream cheese and 100g Monterey jack cheese, stir until incorporated. Remove from the heat.

Once the pumpkin is done baking, remove from the oven, and keep the oven to 190˚C.

Pour the chili cheese dip into the pumpkin, sprinkle the remaining Monterey jack cheese on top.

Return to the oven and bake around 3mins, until the cheese is melt.

Carefully move the pumpkin on a serving platter.

Top with chopped chives and serve with chips and vegetable crudites for dipping.

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