Mediterranean Pumpkin, Tomato and Goat Cheese Dip

There is more to pumpkin than just pumpkin pie. This quick and easy dip recipe will not only delight pumpkin lovers. Use it as a healthy bread spread, a dip with raw vegetables or serve it with baked potato or pasta. This dip can easily be stored in the fridge for 2-3 days and is a clear winner on any potluck buffet. If you don't have a food chopper or blender, just chop the garlic, tomatoes, olives & herbs very finely.

100 grams soft goat cheese (if you don’t like goat cheese, substitute with cottage cheese or cream cheese)

2 tbsp. cream or milk

150 grams pumpkin puree

4 tbsp. olive oil

2 garlic cloves, peeled

100 grams sun dried tomatoes (if they feel very dry, soften in warm water for 30 minutes)

80 g stuffed olives

4 tbsp. mixed fresh herbs (e.g. parsley, chives, thyme, rosmary, basil, oregano or anything else you like)

1/4 tsp. freshly ground pepper

1/4 tsp. sea salt (optional, not necessary if you use goat cheese)

• Soften goat cheese with a fork and blend with cream and pumpkin puree
• Toss garlic, dried tomatoes, olives, olive oil and mixed herbs in a food chopper or blender and blend well until it forms a paste
• Fold paste into goat cheese/pumpkin puree mix until well blended
• Season with freshly ground pepper and salt