Snack

Queso Tapped Pumpkin

Name: Queso Tapped Pumpkin
Cuisine: american

Rate This

Has average rating

Total rating count

Rate Recipe

brunch

Snack

American

1 medium pumpkin (cleaned out, with a tap inserted—available at party stores or online)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 jalapeño, finely chopped (optional for heat)
1/2 cup Violife Just Like Cheddar Shreds
½ cup Violife Just Like Mexican Shreds
1 cup Violife Supreme Cream Cheese
1/2 cup unsweetened plant-based milk (like oat or almond)
1/4 tsp smoked paprika
1/4 tsp cumin
Salt to taste
Chopped cilantro, for garnish
Tortilla chips, pretzels, or veggie sticks for dipping

Prep the Pumpkin: Cut the top off and clean out the inside. Insert a drink tap near the bottom.
Make the Queso: In a saucepan, heat olive oil over medium heat. Sauté onion, garlic, and jalapeño until soft.
Add Violife Cheddar & Mexican Shreds and Cream Cheese, stirring until melted.
Slowly add plant based milk, stirring constantly until smooth.
Season with smoked paprika, cumin, and salt.
Pour the hot queso into the roasted pumpkin.
Garnish with cilantro and serve with dippers.