Get ready for the ultimate Fall dip that’s loaded with flavor and is the perfect special addition to any snack board! I whipped it up for a Thanksgiving Snack Board, and it was absolutely delicious with every single thing that I dipped into it… crackers, apples, cheese, nuts, you name it! I couldn’t get enough! (PS, it’s even better if you have all of those items together – a cracker topped with some pumpkin dip, then a slice of apple or pear, a slice of manchego cheese, and a walnut on top – so yummy!) It’s the ideal appetizer for the season and is such a welcome change to the typical bowl of hummus that tends to be the go-to dip on every crudité board. It’s sweet yet savory, made with just a few simple ingredients, and can be whipped up in a matter of minutes!

Ingredients
1 1/2 tbsp grass-fed butter (like Kerrygold)
5 fresh sage leaves, roughly chopped
1 (15-ounce) can white beans (also called cannellini beans), drained and rinsed 
3/4 cup pumpkin puree (pure pumpkin, not the pumpkin pie mix)
1 tbsp extra virgin olive oil
2 tbsp tahini
2 tbsp 100% maple syrup
2 tsp cinnamon
1/4 tsp nutmeg
Salt & pepper to taste
Pumpkin seeds & fresh sage for garnish

Makes about 1 1/2 – 2 cups of dip and serves 6-8 (feel free to cut the recipe in half if entertaining a smaller group, or make the full batch and save extras in the fridge for about a week!).

Instructions

1. Add butter to a small saucepan over medium-high heat and allow it to melt. When it begins to brown, swirl it around for about 2 minutes until it becomes a more golden color and smells nice and nutty. Turn off the heat and add the sage. Set aside to cool.
2. Add the remaining ingredients into a food processor with the browned butter and sage. Pulse until smooth.
3. Season to taste with salt and pepper.
4. Scoop the dip into a bowl and garnish with fresh sage leaves and pumpkin seeds. 
5. Serve with crackers, cheese, fruit, veggies, and nuts! (Check this post for all the details on how to create the perfect Thanksgiving Snack Board using this dip!)

Note: If you’d rather skip the butter, you can just stick with olive oil and warm the oil in a pan on the stove until hot but not smoking, remove it from heat, and then add the sage leaves, and once cooled, pour the oil/sage into the food processor. Both will work, but the browned butter adds a little extra nutty flavor! 

Seriously the most delicious Fall dip right!? Can’t wait to hear how much you love it!