Pumpkin Salsa and Mascarpone Dip

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.

Pumkin Salsa dip

Ingredients

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.

Mrs Renfros pumpkin salsa                 pumpkin salsa dip

 

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