You Are What You Eat

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{Recipes + Photos featured in LDS Living Sept/Oct 2016 Issue}

Dip anyone?  Two different pumpkin dips + homemade spinach feta bread = a pretty satisfying {vegetarian, not vegan} dinner.  Even the hubby, who normally complains he feels “suckered out of dinner” if I serve soup and biscuits, thought dip and bread was a score.  Now that I know that…

Dips are so easy–just fold together all the ingredients, pour into a baking dish, bake until golden and bubbly, and serve with crackers or toasty bread!  Your kitchen is going to thank you, your dinner table buddies are going to thank you, and you are going to thank you.

The first is a really creamy and briny Pumpkin Artichoke Dip, using a Zucca Rotondo Pumpkin, dicing it up and pan-roasting it for deeper flavor, then mixing it with the cream cheese mixture, marinated artichoke hearts, and sliced green onions.  Top with fresh green parsley, and you’re ready to dig in.

pumpkin artichoke dip ingredients

pumpkin artichoke dip

pumpkin artichoke dip with parsley

The second is a warm and hearty Savory Pumpkin Bake, using regular orange Sweet Pumpkin, pan-roasting it, mashing it, and mixing it with garlic and ginger then topping it with crispy crunchy melty bread crumbs and cheese.

savory pumpkin bake

savory pumpkin bake 2

Two Pumpkin Dips, fresh crusty bread–easiest dinner ever.

pumpkin dips


  • Servings: makes one 9-inch (1-quart) baking dish
  • Difficulty: easy
  • Print

Adapted from Betty Crocker’s Christmas Cookbook


  • 2 cups diced pumpkin
  • 1 8oz package cream cheese
  • 1/2 cup plain greek yogurt
  • 2 tablespoons half-and-half
  • 3/4 cup shredded asiago cheese
  • 1 14oz can marinated artichoke hearts, drained and chopped
  • 4 medium green onions, chopped (about 1/4 cup)
  • fresh parsley, chopped, for garnishing


  1. Heat oven to 350.
  2. Coat a large skillet with olive oil and heat to medium/medium-high. Pan-roast diced pumpkin with salt and pepper to taste until golden brown.  Turn off heat and set aside.
  3. In a large bowl, combine the cream cheese, greek yogurt, half-and-half, and salt and pepper to taste.  Beat with a hand mixer until well combined and creamy.
  4. Add the cheese, artichoke hearts, green onions, and pan-roasted pumpkin.  Gently fold together and pour into a greased 9-inch (1-quart) baking dish.
  5. Bake uncovered 10-15 minutes and the top is golden and bubbly.  Sprinkle with parsley.


  • Servings: makes 1 9-inch (1-quart) baking dish
  • Difficulty: easy
  • Print


  • 2 cups diced pumpkin
  • 1/2 medium yellow onion, diced
  • 1 tsp fresh ginger, minced
  • 1 garlic clove, minced
  • 1 tablespoons melted butter
  • 2 eggs, beaten
  • 1/3 cup dry milk powder
  • 1 cup panko breadcrumbs
  • 1 cup grated gouda cheese


  1. Heat the oven to 350.
  2. Coat a large skillet with olive oil and heat to medium.  Saute diced pumpkin and onion with salt and pepper to taste until the pumpkin has a little bit of color.  Add 1 cup of water and let the pumpkin cook down until just softened,not mushy.  Put in a large bowl and mash the pumpkin–don’t let it get pureed or completely mashed, you want some texture and lumps to your dip.
  3. To the mashed pumpkin, add the ginger, garlic, melted butter, beaten eggs, and milk powder.  Mix well and pour into a greased 9-inch (1-quart) baking dish.
  4. Mix the breadcrumbs and gouda cheese in a medium bowl, and drizzle 2 tablespoons olive oil and salt and pepper to taste.  Stir until well combined and spoon overtop the pumpkin mixture.
  5. Bake 20-30 minutes, until the topping is golden brown and the cheese is melty.


  • Servings: makes 4 1-pound loaves
  • Difficulty: medium to hard, if you're new to bread making
  • Print

Adapted from Jeff Hertzberg’s Artisan Bread in Five Minutes a Day; I am treating this like “normal” bread dough and taking the time to let it rise twice before baking.


  • 1 1/2 tablespoons yeast
  • 3 cups lukewarm water
  • 1 1/2 tablespoons sugar
  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1 cup packed cooked spinach, chopped
  • 2/3 cup feta cheese, crumbled
  • 3-5 more cups of all-purpose flour


  1. Spoon the yeast into a very large bowl (I use a 32-cup Tupperware bowl), pour the lukewarm water overtop, and sprinkle the sugar over the yeast/water mixture.  Let is proof for about 5-10 minutes.
  2. Add the flour and salt, and stir into a tick paste.  Add the spinach and feta cheese and stir.  Add at least 2 more cups of flour and turn the dough out on to a floured surface.  Knead for 8-10 minutes, adding up to 2-3 more cups of flour, until you have a soft and elastic dough.  Set back in your large mixing bowl, greased with olive oil, drizzling a bit more olive oil on top, and let rise until doubled in size, about 1 hour.
  3. Punch down and divide into four equal balls.  You can free-form bread balls, roll up and fit into a bread pan, or even roll into long french bread-type loaves.  Cover and let rise again, about 1 hour.
  4. Heat oven to 450.  Sprinkle bread with flour and using a serrated knife, make slices across the top of your loaves, if desired.  Bake in the oven for 30-35 minutes or until crispy and golden brown and the loaves sound hollow when tapped on the bottom.


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