Categories: Appetizers
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 garlic clove, minced
- 12 oz. bottle hard cider
- 1/2 cup pure pumpkin puree
- 1 tsp Dijon
- 1 tsp Worcestershire
- Kosher salt
- 1/4 tsp pumpkin pie spice
- Pinch of cayenne pepper
- 4 oz. cream cheese, cut into pieces
- 3 cups shredded cheddar
- Chopped fresh chives, for topping
- Crackers, for serving
Directions
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Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain.
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Melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes. Whisk in the cider, pumpkin puree, Dijon, Worcestershire, 1/2 tsp salt, pie spice, and cayenne until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes.
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Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes. Transfer the dip to a bowl; top with the bacon and chives. Serve with crackers.