Pumpkin Maple Dip | The Little Shop of Olive Oils

Pumpkin Maple Dip


  • 8 oz. Mascarpone cheese
  • ½ cup pureed pumpkin
  • 1 Tbsp. maple syrup
  • ¼ tsp of salt
  • 1/8 tsp of nutmeg
  • ¼ cup diced pancetta
  • 1 sprig rosemary
  • Vermont Aged Maple Balsamic


  1. Combine mascarpone cheese, pumpkin and syrup in a mixing bowl and whip until completely combined
  2. Stir in salt and nutmeg
  3. Sauté diced pancetta until crispy, put on a paper towel to drain
  4. Chop rosemary fine and mix with pancetta and a tbsp. of maple vinegar
  5. Top dip with the pancetta mixture, drizzle more balsamic around dip if desired

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