Grilled pumpkin dip recipe in under 20 minutes

grilled pumpkin dip

Off late we’ve been trying to include more veggies into our diet. One of the extremely easy and tasty ways to do that is to make a veggie dip,

  1. Its healthy and goes well with crackers or chips.
  2. You can even use it as a bread spread in sandwiches and not be bothered getting salad leaves specifically for this!

Depending on the type of dip you’re making, the time and effort required varies considerably. The eggplant dip for instance took more ingredients and extensive prepping.

I noticed the local supermarkets stock pumpkins all round the year and are quite inexpensive. I’ve also seen pumpkin soup being a regular on the restaurant menus in winter and wondered why that’s such a huge sell! Pumpkin also features in several traditional Indian recipes and although I’m quite fond of it, I don’t recall buying it before for my own cooking experiments! Tiny fridges and blunt knifes aren’t exactly the tough pumpkin’s mates..

But having said that I braved myself and bought one eventually. Although I did have to sharpen my knife, I must say I was surprised, for this pumpkin didn’t need any extravagant cooking to make it tasty!

Here’s how you can dish up your own grilled pumpkin dip in absolutely no time..

Grilled pumpkin dip recipe in under 20 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 500g


  • Butternut pumpkin - 500g
  • Olive oil - 1 tbsp
  • Oil spray
  • Salt & Pepper - to taste


  1. Slice your pumpkin in half
  2. Deseed & peel off the skin
  3. Slice into 1/2" thick cuts
  4. Spray little oil on both sides
  5. Grill until tender and slightly charred
  6. Allow to cool; cut into smaller pieces to blend
  7. Blend the pumpkin, olive oil, salt & pepper until combined smooth!
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I look forward to your comments and recipe improvisations!

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