Ok, I know what you are thinking — PUMPKIN AGAIN.
I promise, I promise, this is the last pumpkin recipe this year. I told you I couldn’t get all the pumpkin recipes posted before December.
So, if you have a jar of pumpkin butter left over from Thanksgiving, you just have to give this a try. Years ago when I worked at Williams Sonoma I often was in charge of doing the “tastings” during my shift, which meant I was trying to talk people into buying the things I was cooking even if they didn’t know they really needed to buy those products.
I remember the first time I was told to make this pumpkin dip. I thought it sounded terrible. And, I have liked salty and sweet taste together since I was a kid and dipped potato chips into soft serve ice cream. After making this several times and people immediately snatching up a jar of the pumpkin butter I decided to give it a try and I absolutely loved the taste of the salty bacon with the sweet pumpkin butter and throw in some cream cheese and green onions and spread on a crunchy cracker and it was on my list of things to “sell” when I worked. I knew if I could get people to taste it, they would be buying the pumpkin butter.