Usually a dip is blah…it needs the crackers, or the toast or the whatever to give it body and punch. Not so with this dip recipe. I simply fumbled around and made this concoction during the holidays last year and it quickly became a family favorite. I had recently discovered Mrs. Renfro’s Pumpkin Salsa and was looking for ways to use it besides just eating it straight from the jar. I had some mascarpone cheese on hand and was looking for a way to dress it up. I knew the dip would need something bitter to offset the sweetness of the cheese and I had some baby watercress available. Little did I know that this was going to the beginning of a great recipe. I have done it two ways, blending the cheese and the salsa or simply pouring the salsa over the mascarpone. Either way, the watercress garnish rocks the recipe.
1/4 cup mascarpone cheese and 1/4 cup pumpkin salsa.
Blend well and put into a ramekin. Garnish with a bit more salsa and fresh watercress, preferably the kind you get in a bag with the root ball attached. The leaves are very tender and pretty. I prefer to serve this with a seeded cracker. The earthy bite of a cracker compliments the pumpkin flavor and the tang of the water cress really comes through.