Creamy Pumpkin Artichoke Dip

Photo courtesy of Michal Coombs

- 2 cups diced pumpkin

- Salt and pepper, to taste

- 1 (8 oz.) package cream cheese

- 1/2 cup plain Greek yogurt

- 2 tablespoons half-and-half

- 3/4 cup shredded Asiago cheese

- 1 (14 oz.) can marinated artichoke hearts, drained and chopped

- 4 medium green onions, chopped (about ¼ cup)

- Fresh parsley, chopped, for garnish

Heat oven to 350° F.

Coat large skillet with olive oil and heat to medium or medium-high. Pan roast diced pumpkin until golden brown, adding salt and pepper to taste. Turn off heat and set aside.

In large bowl, combine cream cheese, Greek yogurt, half-and-half, and salt and pepper to taste. Beat with hand mixer until well combined and creamy.

Add cheese, artichoke hearts, green onions, and pan-roasted pumpkin. Gently fold together and pour into greased 9-inch baking dish.

Bake uncovered 10–15 minutes until top is golden and bubbly. Sprinkle with parsley.